Winter Squash and Gruyère Gratin

Name: Winter Squash and Gruyère Gratin
Yield: 4
Ingredients: 2 medium butternut squash (1 1/2 pounds each); 3/4 teaspoon salt; 3/4 teaspoon freshly ground pepper; 1 medium leek, white part only, coarsely chopped (1/2 cup); 1 teaspoon olive oil; 1/2 cup dry white wine; 1/2 cup low-sodium chicken stock or canned broth; One 12-ounce can evaporated skim milk or 1 cup whole milk; 1/2 teaspoon sugar; 4 ounces Gruyère cheese, grated (about 1 cup); 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted; 1 tablespoon plus 1 teaspoon grated Parmesan cheese; 8 basil leaves, shredded

Winter Squash and Gruyère Gratin was pinched from <a href="http://www.foodandwine.com/recipes/winter-squash-and-gruyere-gratin" target="_blank">www.foodandwine.com.</a>

"Crookneck squash or pumpkin also works well in this recipe...."

INGREDIENTS

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2 medium butternut squash (1 1/2 pounds each)

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3/4 teaspoon salt

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3/4 teaspoon freshly ground pepper

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1 medium leek, white part only, coarsely chopped (1/2 cup)

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1 teaspoon olive oil

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1/2 cup dry white wine

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1/2 cup low-sodium chicken stock or canned broth

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One 12-ounce can evaporated skim milk or 1 cup whole milk

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1/2 teaspoon sugar

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4 ounces Gruyère cheese, grated (about 1 cup)

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2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted

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1 tablespoon plus 1 teaspoon grated Parmesan cheese

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8 basil leaves, shredded

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