SQUASH AND CRANBERRY GRATIN

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Squash and Cranberry Gratin image

A creamy, butternut squash casserole is dotted with pretty specks of sweet-tart cranberries and covered with a crunchy topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 9

4 pounds butternut or buttercup squash (2 medium)
1/4 cup sweetened dried cranberries
2 tablespoons packed brown sugar
1/2 cup whipping (heavy) cream
1/2 teaspoon salt
1 tablespoon butter or margarine, softened
2 slices sandwich bread
1/2 cup finely shredded Swiss cheese (2 ounces)
1/2 teaspoon ground nutmeg

Steps:

  • Cut squash into halves or fourths; remove seeds and fibers. Place cut sides down in microwavable dish. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 13 to 15 minutes or until tender when pierced with fork. Let stand 5 minutes. Scoop flesh from shells and mash with fork.
  • Heat oven to 350°. Butter 1 1/2-quart shallow au gratin dish or casserole. Mix squash, cranberries, brown sugar, whipping cream and salt in medium bowl. Spoon into au gratin dish.
  • Spread butter on bread. Tear buttered bread into pieces. Place bread, cheese and nutmeg in food processor. Cover and process until fine crumbs form. Sprinkle over squash mixture.
  • Bake uncovered 25 to 30 minutes or until thoroughly heated and crumb topping is brown and crisp.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

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