Creamy Winter Squash Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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