Squash and Cranberry Gratin

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

  • 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
  • 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.
  • 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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