A sneaky way to get your veggies in.
Kosher salt and freshly ground black pepper1/4 teaspoon freshly grated nutmeg, divided1/4 cup minced fresh sage leaves12 ounces shredded Gruyère cheeseAdjust oven rack to center position and preheat oven to 325°F. Toss three squash quarters with 1 tablespoon olive oil and coat thoroughly using your hands. Season with salt and pepper.
Cook, stirring, until butter has melted and garlic is fragrant, about 1 minute. Add flour and cook, whisking constantly, until flour starts to smell nutty and is pale blond, about 2 minutes. Whisking constantly, slowly add the milk in a thin, steady stream. Once milk is fully incorporated, bring to a boil, whisk vigorously, then remove from heat. Add 8 ounces of Gruyère cheese and whisk until completely smooth.
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