Creamy Winter Squash Gratin
- 8 cups cubed peeled butternut squash (about 3 pounds)
- 2 teaspoons butter
- 2 cups thinly sliced leek (about 2 large)
- 1 teaspoon salt
- 3 ½ cups 1% milk
- 1/3 cup flour
- 1 cup (4 ounces) shredded Gruyere cheese
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic
- 2 (1 oz) slices bread
- 2 teaspoons fresh chopped parsley
Preheat
oven to 400°F.
Arrange squash in a single layer on a baking sheet covered with
parchment paper (or use cooking spray). Bake for 25 minutes or until
the squash is tender. Melt butter in a large nonstick skillet over
medium heat. Add leeks 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 a cooking spray.
Mince garlic in food processor. Break bread into pieces, add with
parsley to food processor. Pulse, then process into crumbs. Sprinkle
bread crumb mixture evenly over squash mixture. Bake at for 20
minutes or until golden brown. Yield: 8 servings (serving size: about
1 cup).