Acorn Squash and Cheese Sauce

Winter squash is one of my favorite vegetables.  I usually roast it, with just a little olive oil, salt and pepper.  Here's a more interesting version of Acorn Squash, which I think you'll like as much as I do.  It will add a gourmet touch to even the simplest dinner.

                                      Acorn Squash With Gruyere Cheese Sauce

One acorn squash, cut into 2 inch wedges (like melon)

olive oil, salt and pepper to taste

4 ounces shredded gruyere cheese (or any cheese of your choice)
1 cup milk, any kind you like
butter and flour to make a roux
1 tsp dried thyme
1tsp dried sage

Cut the squash, remove the seeds, and place in a roasting pan.  Drizzle with olive oil, and add salt and pepper to taste.  Cook in a 350 degree oven for 45 minutes, or until squash and skin are soft.

While the squash is cooking, prepare a cheese sauce.  Take about 2 tablespoons of melted butter, add 1 tablespoon of flour.  Make a roux.  Add milk, slowly, stirring constantly.  Add dried herbs and cheese.  Make sure sauce is smooth and thick enough.  If it's not thick enough, add a little more flour.

Remove squash from roasting pan and place on a serving platter.  Drizzle with cheese sauce, the amount depending on your taste.  I like a lot of sauce.  Remember, the skin of the acorn squash is edible and delicious, so enjoy it all.