Instructions: *Such as acorn, buttercup, butternut, or Hokaido squash

The thinner you slice the vegetables, the better. I use a tool called a mandoline, which is a small tabletop slicer. You can find it in most cookware shops or catalogs. Otherwise, use a very sharp knife, and take your time, and you will get the same results.

1. Preheat the oven to 350F. Oil a 2-quart baking dish.

2. In a small bowl, combine the flour, sugar, Cheddar cheese, salt, and pepper. Set aside. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour the milk over all. Sprinkle with the Parmesan cheese.

3. Bake for 1 1/2 hours, or until the vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 minutes before serving.

Makes 12 servings.

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