Squash and Cranberry Gratin

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

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you want to use leftover mashed cooked squash or purchased frozen (thawed) cooked squash, you'll need 4 cups.
Success
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.
Time-Saver
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.

Nutrition Information:

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