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Squash and Cranberry Gratin
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Creamy butternut squash casserole with sweet cranberries and crunchy topping.
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
Instructions:
  • Cut the squash into halves or fourths, making sure to remove seeds and fibers. Place the cut sides down in a microwavable dish and cover with plastic wrap, leaving a small vent to release steam. Microwave on High for 13 to 15 minutes until tender. Allow it to stand for 5 minutes, then scoop out the flesh from the shells and mash it with a fork.
  • Preheat oven to 350°F. Grease a 1 1/2-quart shallow au gratin dish or casserole with butter. Combine squash, cranberries, brown sugar, whipping cream, and salt in a medium bowl. Transfer the mixture into the prepared au gratin dish.
  • Butter the bread, then tear it into pieces. Combine the buttered bread pieces, cheese, and nutmeg in a food processor. Pulse until fine crumbs form, then sprinkle the mixture over the squash.
  • Bake uncovered for 25-30 minutes until piping hot and the crumb topping is golden and crunchy.

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