Parmesan-Butternut Squash Gratin

Serving Size: 1 Serving Calories180 Calories from Fat90 Total Fat10g Saturated Fat6g Trans Fat0g Cholesterol25mg Sodium270mg Total Carbohydrate18g Dietary Fiber2g Sugars6g Protein4g % Daily Value*: Vitamin A320% Vitamin C20% Calcium15% Iron6% Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice1 *Percent Daily Values are based on a 2,000 calorie diet.

Parmesan-Butternut Squash Gratin

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  • squash (2½ lb)

  • ¼

    cup butter or margarine

  • 2

    large cloves garlic, finely chopped

  • ¼

    cup panko bread crumbs

  • cup grated Parmesan cheese

  • ¼

    teaspoon salt

  • teaspoon pepper

  • ¼

    cup chopped fresh parsley


1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. 2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. 3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture. 4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. 5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.


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