2 1/2 lb. butternut squash
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 bay leaf
Nutmeg to taste
Salt & pepper to taste
1/4 c. grated cheese (locatelli)
2 eggs
3 scallions, chopped, including green
1/2 c. dry bread crumbs
1/2 c. grated cheese

Peel squash; remove seeds and cut into chunks. Steam until tender, 15 to 20 minutes. Meanwhile, prepare white sauce. Melt butter. Stir in flour and cook 1 minute. Remove from heat and let stand 5 minutes. Return to heat. Slowly add milk, stir until thickened. Add bay leaf, nutmeg, salt and pepper and simmer 10 minutes. Stir in 1/4 cup cheese. Let cool. When squash is cooked, drain, then puree in blender. Combine squash and white sauce. Add eggs to squash mixture; pour into greased casserole. Combine scallions, bread crumbs and cheese and sprinkle on top. Bake at 350 degrees 20 to 25 minutes until golden brown on top. 6 servings.