Creamy Winter Squash Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 0.3 cup flour all-purpose
• 2 teaspoons parsley fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground nutmeg 
• 4 ounces gruyère cheese shredded
• 3 pounds kabocha squash cubed peeled
• 2 cups leek thinly sliced ( 2 large)
• 3.5 cups milk 1% low-fat
• 1 teaspoon salt 
• 2 ounce bread white

Equipment

• food processor
• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Arrange squash in a single layer on a baking sheet coated with cooking spray.
3. Bake at 400 for 25 minutes or until the squash is tender.
4. Melt butter in a large nonstick skillet over medium heat.
5. Add leek and salt; cook 4 minutes or until tender, stirring frequently.
6. Combine milk and flour, stirring well with a whisk.
7. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
8. Remove from heat.
9. Add cheese, pepper, and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with cooking spray.
10. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
11. Add parsley and garlic; pulse twice to combine.
12. Sprinkle the breadcrumb mixture evenly over squash mixture.
13. Bake at 400 for 20 minutes or until golden brown.