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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Servings 8

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( 26 ) Ratings

26 Ratings

5 Stars 26%

4 Stars

3 Stars 13%

2 Stars 21%

1 Stars 18%

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ingredients 9
Prep Time 25 min
Total Time 1 hr 15 min

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

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Directions

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.