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Butternut Squash Gratin

Source of Recipe

Kyle Martin at Recipezaar (modified by BL Olson 2006)


Recipe Introduction

The original of these recipes used to have loads of butter, milk and cheese. Today's fat conscious consumer is finding that chicken broth can be used to replace milk for a great flavour and that soy or nut cheeses work great for replacing dairy cheese.

List of Ingredients

2/3 cup chopped parsley
1 tablespoon freshly grated lemons rind
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 chicken broth, warm
3/4 cup soy parmesan cheese (3 oz.)
2 tablespoons fine dry GF breadcrumbs
1 teaspoon olive oil


Recipe

1. Heat oven to 4oo degrees.

2. spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.

3. In small bowl, mix together parsley, lemon peel and garlic.

4. Spread half of the squash slices in baking dish.

5. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.

6. Top with remaining squash and parsley mixture.

7. Gently pour broth over squash.

8. Season with remaining salt and pepper.

9. Cover with foil.

10. Bake 40 to 45 minutes or until squash is almost tender.

11. Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.

12. Top gratin with cheese mixture.

13. Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.