Parmesan-Butternut Squash Gratin

By Katecooks

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.

Ingredients

• squash (2 1/2 lb)
• 1/4 cup butter or margarine
• 2 large cloves garlic, finely chopped
• 1/4 cup panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped fresh parsley

Preparation

Step 1

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.