Gratin of Artichoke Hearts and Acorn Squash

Ingredients

 * 4 large globe artichokes, 8 to 10 oz each
 * 1 small acorn squash, about 1 lb
 * 4 tbsp unsalted butter
 * 4 tbsp all-purpose flour
 * 2 cups whole milk
 * pinch of nutmeg
 * salt and freshly ground black pepper to taste
 * ½ cup (2 oz) grated gruyère cheese

Directions

 * 1) Preheat oven to 350°F.
 * 2) Remove stems and all outer leaves from artichokes.
 * 3) Pull out cone of tender inner leaves, and use a small spoon to scrape away prickly choke from center.
 * 4) Trim away any dark green bits from bottoms.
 * 5) Put trimmed artichokes into acidulated water.
 * 6) Cut squash in half, and remove seeds.
 * 7) Use a sharp knife to remove peel, and set squash aside.
 * 8) Melt butter in a saucepan over medium-high heat.
 * 9) Whisk in flour, and cook until lemon-colored and bubbly, for about 1 minute.
 * 10) Pour in milk, increase heat to high and bring to a boil, stirring constantly until smooth and thickened, for about 5 minutes.
 * 11) Reduce heat to medium-low and cook, stirring often, for about 10 minutes.
 * 12) Season with nutmeg, salt and pepper.
 * 13) Spread half of sauce over bottom of a medium-sized baking dish.
 * 14) Cut artichoke bottoms and squash into ¼-inch-thick slices.
 * 15) Arrange, alternating, on top of sauce.
 * 16) Pour remaining sauce over top, and spread out evenly with back of a knife.
 * 17) Sprinkle cheese over top.
 * 18) Bake until vegetables are softened and top is golden brown, for about 45 minutes.
 * 19) Remove from oven, and serve.