Kitchen Cuisine

Cauliflower and Squash Gratin

• 1/4 cup plain dry bread crumbs
• 1 head cauliflower (about 2 1/4 lb), cut in florets (8 cups)
• 1 medium butternut squash (about 1 1/4 lb), peeled, cut in half, seeded and cut in 1-in. chunks (4 cups)
• 1/4 teaspoon pepper
• 1 jar (16 oz) Alfredo sauce
• 4 ounces Gruyere cheese, shredded (1 cup)

• Heat oven to 350°F. Coat a shallow 2-qt baking dish with nonstick spray. Sprinkle bottom with 2 Tbsp crumbs.

• Add half the cauliflower and squash, sprinkle with 1/8 tsp pepper and spoon 1 cup sauce over top. Sprinkle with 1/2 cup cheese. Repeat layers once, omitting bread crumbs. Cover with nonstick foil.

• Bake 60 to 70 minutes until vegetables are just tender when pierced. Uncover; sprinkle with remaining bread crumbs; broil 5 minutes until golden.

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