Creamy Winter Squash Gratin

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

1. Preheat oven to 400u0b0.
2. Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake at 400u0b0 for 25 minutes or until the squash is tender.
3. Melt butter in a large nonstick skillet over medium heat. Add leek and salt; cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. 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.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle the breadcrumb mixture evenly over squash mixture. Bake at 400u0b0 for 20 minutes or until golden brown.

kabocha squash, cooking spray, butter, salt, milk, flour, gruyuere cheese, freshly ground black pepper, ground nutmeg, white bread, parsley, garlic

Taken from www.myrecipes.com/recipe/creamy-winter-squash-gratin (may not work)