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Butternut Squash Gratin
15 min prep time
70 min cook time
8servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Butternut Squash Gratin
This rich side dish is oh-so-creamy and satisfyingly cheesy but 1 serving is still less than 100 calories.
15 min prep time
70 min cook time
8servings
1/8 of casserole (3 1/4 x 4 1/2-inch rectangle)
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Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and place it face down in a 9x13-inch baking dish. Pour the water over the squash and bake for 45 minutes.
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Remove the squash from the pan and drain the water. Coat the baking dish with cooking spray.
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Remove the seeds and scoop the flesh of the squash out of the skin. Add the squash flesh back to the prepared baking dish, breaking it up into even sized pieces.
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Add oil to a sauté pan over medium heat. Add the flour and stir to combine. Cook the oil and flour mixture for two minutes then whisk in the fat-free half and half. Bring to a boil, whisking frequently.
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Stir in 1/4 cup of the parmesan cheese, the ground black pepper and the thyme. Stir until cheese is melted.
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Pour the sauce over the butternut squash and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 25 minutes or until golden brown and bubbling.
Nutrition facts
8 Servings
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Serving Size
1/8 of casserole (3 1/4 x 4 1/2-inch rectangle)
- Amount per serving Calories 150
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 150mg 7%
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Total Carbohydrate
18g
7%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 1g 2%
- Protein 5g
- Potassium 423mg 9%
Ingredients
butternut squash
2 lbs
water
1 cup
nonstick cooking spray
1 whole
olive oil
1 tbsp
all-purpose flour
2 tbsp
half-and-half (fat-free)
2 cup
Parmesan cheese (shredded, divided)
1/2 cup
black pepper
1/2 tsp
fresh thyme (chopped)
1 tbsp
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