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Creamy Winter Squash Gratin

Yield 8 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.