A Healthy Holiday Side Dish: Butternut Squash Gratin
This butternut squash gratin is an easy side dish that can be made with fresh or frozen squash. A perfect addition to your Thanksgiving side dishes, this recipe will become a family favorite.
Ingredients
- 1 medium butternut squash or 3 cups frozen butternut squash
- 1 Tbsp olive oil
- 1 cup finely chopped sweet onion
- 1 egg
- 1/4 tsp salt
- 2/3 grated Parmesan cheese
- Black pepper to taste
- 1/3 cup panko bread crumbs
Preparation
- Heat oven to 350°F. Lightly coat a 9- x 6-inch baking dish with nonstick cooking spray.
- If using fresh squash: With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.
- Chop peeled squash into 1-inch chunks. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.
- Alternatively, if using frozen chopped squash, cook the frozen squash according to the package directions.
- In a skillet, heat olive oil over medium heat until hot. Add the onion and cook until softened, about 3 minutes. Set aside.
- In a medium bowl, beat egg and salt together. Add 1/3 cup of Parmesan, the sautéed onion and cooked squash and fold together gently to combine. Season with black pepper to taste.
- In a small bowl, mix panko bread crumbs with remaining 1/3 cup of cheese. Spoon squash mixture into prepared baking dish and top with bread crumb mixture. Bake for 1 hour, or until heated through and cheese is slightly browned. Serve hot.
Serves 6
Serving size: 1/2 cup
Calories: 143
Fat: 7g
Saturated Fat: 3g
Cholesterol: 41mg
Sodium: 312mg
Carbohydrates: 13g
Fiber: 1g
Protein: 7g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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