This is an easy & tasty recipe. I would make it again. I will say that I baked it for about 25 minutes longer than the recipe recommended, as the squash was still pretty firm at 60 minutes. I also uncovered it for the last 10 minutes to brown the cheese a bit.
I love this recipe and make it often for my family. I have an 8 year old and 11 year old and they love it. I add some garlic and onion to the béchamel sauce (which I make with half milk and half broth to lower the fat a bit) and often use cheddar cheese instead of gruyere. The recipe easily doubles and makes great leftovers.
Thanks! Great suggestion. I still haven't tried it, but I will soon!
I used 3/4 skim and 1/4 half-and-half. I think you need some fat to help thicken it up. I loved this recipe!