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Prep 25min
Total1hr15min
Servings8
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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