Creamy Winter Squash Gratin

recipe
Kabocha squash has a pale green rind and light orange flesh. Substitute butternut squash or pumpkin if you have trouble finding kabocha. Prepare the gratin a day ahead and refrigerate; store the breadcrumb topping separately. Bake at 400° for 30 minutes or until heated through.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 4.1 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 10.6 g
Carbohydrate 31.2 g
Fiber 4.8 g
Cholesterol 22 mg
Iron 1.9 mg
Sodium 453 mg
Calcium 358 mg

Ingredients

8 cups cubed peeled kabocha squash (about 3 pounds)
Cooking spray
2 teaspoons butter
2 cups thinly sliced leek (about 2 large)
1 teaspoon salt
3 1/2 cups 1% low-fat milk
1/3 cup all-purpose flour
1 cup (4 ounces) shredded Gruyère cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 (1-ounce) slices white bread
2 teaspoons fresh chopped parsley
1 garlic clove, minced

Preparation

Preheat oven to 400°.

Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until the squash is tender.

Melt butter in a large nonstick skillet over medium heat. Add leek and salt; cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheese, pepper, and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with cooking spray.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle the breadcrumb mixture evenly over squash mixture. Bake at 400° for 20 minutes or until golden brown.

Lorrie Hulston Corvin,

Cooking Light

November 2003
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