Creamy Winter Squash Gratin

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

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.