Crookneck squash or pumpkin also works well in this recipe.
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock or canned broth
- 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
- 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
Preheat the oven to 400°. Halve the squash 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 foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly. 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. Uncover 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 remaining 1/4 teaspoon each salt and pepper. Remove from the heat. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.