Menu Enter a recipe name, ingredient, keyword...

Parmesan-Butternut Squash Gratin

By

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.

Google Ads
Rate this recipe 4.3/5 (6 Votes)

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

Details

Servings 6
Preparation time 25mins
Cooking time 100mins
Adapted from bettycrocker.com

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.

You'll also love

Review this recipe

Maple and Soy Black Cod with Butternut Squash Purée Roasted Acorn Squash with Mushrooms, Peppers & Goat Cheese