Winter Squash and Gruyere Gratin

I spend hours and hours pouring through recipe books since my 16-year old daughter, Ali, announced she's a vegetarian. Trying to make sure she gets enough protein in her meals while not adding so much fat from cheese and nuts is a challenge. This recipe, in my opinion, makes 4 servings that are Entree size, not side dish size, so the calories and fat aren't as much as the bottom implies if you're serving a side dish size. Ali loves this so much that she eats it as an entree. To cut down the fat, I found fat free block swiss cheese at HyVee on 135th and Antioch. I'm sure that cuts the fat and calories significantly. Since I've never made it with the Gruyere cheese, I can't tell you how it changes the flavor. Also, I know that the baguette goes against what Bob Greene is telling us, so I'm sure if we found a whole grain or whole wheat substitute, that would make this even better for us.

I thought there were an aweful lot of steps, but in reality it was easy and quick to make. Enjoy!

Winter Squash and Gruyere Gratin

2 medium butternut squash (1 1/2 pounds each)
3/4 teaspoon salt
3/4 teaspoon ground pepper
1 medium leek (white part only), chopped
1 teaspoon olive oil
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium canned broth
1/ can (12 ounces) evaporated skim milk
1/2 teaspoon sugar
2 ounces of baguette (thinly cut into 8 small slices) or 2 slices of peasant bread (cut into 4 equal pieces), toasted
4 ounces Gruyere cheese, grated (about 1 cup)
1 tablespoon plus 1 teaspoon grated parmesan cheese
8 basil leaves, shredded

Preheat the oven to 400. Slice the squash in half lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with aluminum foil. Bake until the squash are tender, but not mushy, about 1 hour. Set aside.

Meanwhile, in a medium saucepan, combine the leek, olive oil, and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Remove the lid and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and 1/4 teaspoon each salt and pepper. Remove from the heat.

Using a big spooon, scoop the flesh from the squash in large pieces. Place in a medium bowl. (The recipe can be preapred to this point up to 3 hours ahead. Set aside at room temperature.)

To assembel the gratin, preheat the oven to 400. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup ovenproof casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyere cheese. Repeat the layers with the remaining squash, leek mixture, toast, and Gruyere. Sprinkle the Parmesan over the top. Bake the gratin for 30 minutes or nutil the top is bronwed and bubbly. Garnish with the basil and serve.

Note: Evaporated skim milk is whole milk from which half the water and most of the fat have been removed. It contains twice the nutrients and protein of regular skim milk.

4 Servings, 397 Calories, 21.2 gm Protein, 12.0 gm Fat, 55.5 gm Carbohydrate per Serving