Autumn Musaka

To enrich your autumn days, you can try with a simple dish made of buttersquash and potatoes - the Autumn Musaka. So start with:
- 1 kg buttersquash
- 1 kg potatoes
- 30 g margarine
- 5 T all purpose flour
- 7 dcl soy milk
- 2 dcl sunflower oil
- salt
- nutmeg
- 100 g (nondiary) cheese
- spices: oregano, thyme, rosemary

1) Peel and cut the potatoes into half cm thick slices. Boil them in salted water until 3/4 done.
2) Peel and cut the the squash into half cm thick slices. Deep fry the squash slices in sunflower oil for 2 minutes on each side.
3) Melt the margarine, add flour and simmer for 2 minutes. Add milk. Season with salt and nutmeg. Boil for 20 minutes at low heat.
4) Preheat the oven to 180 C. Grease the baking tin (20x30 cm). Start assemling the mussaka in layers: first put half of the potatoes, followed by half of the squash. Cover with half of the sauce and half of the grated cheese. Sprinkle with spices. Repeat once more.
5) Bake for 40 minutes.