| Nutrition Facts | ||
|---|---|---|
| Serving Size 1 (213g) Recipe makes 6 servings The following items or measurements 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.
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 (2 1/2 lb) butternut squash
- 1/4 cup butter
- 2 large garlic cloves, minced
- 1/4 cup panko
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 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.
- 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.
- In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
- Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- 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.
- Sprinkle with parsley.
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