Squash and Cranberry Gratin

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

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake uncovered 25 to 30 minutes or until thoroughly heated and crumb topping is brown and crisp.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake uncovered 25 to 30 minutes or until thoroughly heated and crumb topping is brown and crisp.

EXPERT TIPS

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Expert Tips

If you want to use leftover mashed cooked squash or purchased frozen (thawed) cooked squash, you'll need 4 cups.

To bake the squash instead of microwaving it, place the cut and seeded squash pieces cut sides down in a glass baking dish. Cover and bake at 350° for 50 to 60 minutes or until tender when pierced with a fork.

Buttering the bread and processing it in a food processor is a quick way to make buttered bread crumbs. If a food processor is not available, tear the bread into small pieces and drizzle with melted butter.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
220mg
220%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Iron
8%;
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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