Winter Squash And Gruyère Gratin

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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 Gruyère cheese, grated (about 1 cup)

1 tablespoon plus 1 teaspoon grated Parmesan cheese

8 basil leaves, shredded

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