Gratin of Red Kuri Squash

|Gratin of Red Kuri Squash|baking potatoes courgette parsley|1 red kuri squash seeded and sliced2 baking potatoes peeled and cut into 2 inch pieces1 courgette grated0.666667 cup ricotta½ teaspoon nutmeg1 tablespoon parsley chopped½ cup fontina or crumbled blue cheesesaltpepper1 tablespoon butter cut up|Set the oven at 400 degrees. Butter an 8-inch square baking dish.In a large saucepan fitted with a steamer insert combine the squash and potatoes. Bring to a boil cover the pan and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.Using a food mill or ricer set over a bowl work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the courgette ricotta nutmeg parsley 1/4 cup of the Fontina or blue cheese and plenty of salt and pepper.Transfer the mixture to a baking dish. Smooth the top. Add the remaining 1/4 cup cheese butter and a sprinkle of nutmeg.Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.|30.00 minutes|1|/boxmaster