Sunday, November 29, 2009

Parmesan Butternut Squash Gratin


Nutrition Facts

Serving Size 1 (213g)

Recipe makes 6 servings

The following items or measurements
are not included below:

1/8 teaspoon pepper

Calories 197
Calories from Fat 87 (44%)
Amount Per Serving %DV

Total Fat 9.7g 14%

Saturated Fat 5.9g 29%

Monounsaturated Fat 2.5g

Polyunsaturated Fat 0.5g

Trans Fat 0.0g
Cholesterol 25mg 8%
Sodium 278mg 11%
Potassium 704mg 20%
Total Carbohydrate 26.2g 8%

Dietary Fiber 4.1g 16%

Sugars 4.5g
Protein 4.9g 9%
Vitamin A 20624mcg 412%
Vitamin B6 0.3mg 15%
Vitamin B12 0.2mcg 2%
Vitamin C 43mg 72%
Vitamin E 0mcg 0%
Calcium 168mg 16%
Iron 1mg 9%

Parmesan Butternut Squash Gratin Recipe

From Betty Crocker's 2007 Thanksgiving publication.

Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.
by Nanners

1¼ hours | 25 min prep

SERVES 6

  1. Heat oven to 375 and spray a 9x13 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. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
  3. In a small bowl, mix bread crumbs, cheese and 1 T. 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, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
  6. Sprinkle with parsley.


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