1/2 cup panko, divided*
1 tablespoon vegetable oil
1 1/2 cups sliced leeks (white and pale green parts only) (2 large leeks)
2 oz. prosciutto, chopped (1/2 cup)**
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 lb. delicata (2 medium) or butternut (1 large) squash, peeled, seeded, sliced (3/8 inch) (8 cups)
2/3 cup lower-sodium chicken or vegetable broth
1 1/2 cups shredded fontina cheese
2 teaspoons butter, melted
1. Heat oven to 400°F. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
2. Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4 to 6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch.)
3. Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
4. Bake 35 to 40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400°F. for 15 minutes before continuing with recipe.) Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15 to 20 minutes or until squash is tender and top is golden brown.
TIPS *Panko are coarse bread crumbs usually found next to other bread crumbs or in the Asian section of the supermarket.
**Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
PER SERVING: 125 calories, 7 g total fat (3.5 g saturated fat), 5.5 g protein, 12 g carbohydrate, 20 mg cholesterol, 295 mg sodium, 1.5 g fiber