Eatwell Farmhouse Kitchen

4TB Butter
3TB Flour
1 tsp Salt
Freshly ground Black Pepper
1 TB fresh Dill, finely chopped
2 cups Whole Milk
1 pint of Ricotta
1 Butternut Squash, pre baked at 350 F for 15 to 20 minutes
Chopped Walnuts to top or Buttered Breadcrumbs

Peel and slice butternut to about 1/2” thickness.  Cover the bottom of a medium sized casserole dish with one layer of butternut slices.  Dollop on ricotta, then layer again with butternut, then ricotta and repeat until you have used all the squash.  In a heavy bottomed sauce pan melt butter to foamy.  Add the flour and whisk well making sure there are no lumps.  Cook for another 2 to 3 minutes on medium low.  Slowly add milk whisking the entire time to keep from lumping.  Add salt, pepper and taste.  Once the sauce is relatively thick, stir in the fresh dill, then pour over the squash.  Top with ground walnuts or buttered breadcrumbs and cover with foil or a lid.  Pop into the oven preheated to 400 F and bake for about 30 minutes, then take the lid off.  Bake for another 20 minutes, test the squash to make sure it is soft, if not bake a few minutes more.