A creamy, butternut squash casserole is dotted with pretty specks of sweet-tart cranberries and covered with a crunchy topping.
Squash and Cranberry Gratin
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 9
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
-
Step1Cut 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.
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Step2Heat 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.
-
Step3Spread 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.
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Step4Bake uncovered 25 to 30 minutes or until thoroughly heated and crumb topping is brown and crisp.
Nutrition
210
Calories
8g
Total Fat
5g
Protein
30g
Total Carbohydrate
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
2Tips from the Betty Crocker Kitchens
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