Squash and Cranberry Gratin

 

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.