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Children's dishes

Yam and hubbard squash au gratin

Ingredients:
1 lb. hubbard squash, peeled, deseeded and diced
1 lb. yams, peeled and cubed
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chicken seasoning
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 1/2 cups Brick cheese, grated

Directions:
1. Preheat oven to 375 F (190 C). Boil hubbard squash and yams together until tender, about 15 minutes.
2. Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
3. Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
4. Drain squash and yams. Add onion, oil, chicken seasoning, salt, black pepper and cream. Mash well until smooth. Set aside.
5. Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Brick cheese. Stir until melted.
6. Put squash and yam mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot. 
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