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
2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted
4 ounces GruyÃƒÂ¨re cheese, grated (about 1 cup)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
8 Basil leaves, shredded
Preheat the oven to 400 degrees F. 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.
To assemble the gratin, preheat the oven to 400 degrees F. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the GruyÃƒÂ¨re. Repeat the layers with the remaining squash, leek mixture, toast and GruyÃƒÂ¨re. Sprinkle the Parmesan cheese over the top.
Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the Basil and serve.