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    2 pt. Butternut Squash Gratin


    Source of Recipe


    K. Martin

    List of Ingredients




    2/3 cup chopped parsley
    1 tablespoon freshly grated lemon, rind of
    3 cloves garlic
    1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups)
    1/2 teaspoon salt, divided
    1/4 teaspoon pepper, divided
    1/2 cup reduced-sodium chicken broth, warm
    3/4 cup freshly grated parmesan cheese (3 oz.)
    2 tablespoons fine dry breadcrumbs
    1 teaspoon olive oil

    Recipe



    Heat oven to 400 degrees. Spray 12x8- inch glass baking dish or gratin dish with nonstick cooking spray. In small bowl, mix together parsley, lemon peel and garlic. Spread half of the squash slices in baking dish. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture. Top with remaining squash and parsley mixture. Gently pour broth over squash. Season with remaining salt and pepper.

    Cover with foil. Bake 40 to 45 minutes or until squash is almost tender. Meanwhile, in small bowl, mix together cheese, bread crumbs and oil. Top gratin with cheese mixture. Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.

    Serves 12.

    Calories 97;Fat 2.5g;Cholesterol 5mg;Sodium 261mg;Potassium 441mg;Carbohydrate 15.9g;Fiber 0.3g;Protein 4.6g WW Pts: 2

 

 

 

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