Butternut Squash Gratin
Ingredients
-
2
pound
butternut squash, peeled
-
½
cup
2% reduced fat milk
-
2
cloves
garlic, minced
-
1
small
shallot, minced
-
1
tablespoon
chopped fresh thyme
-
⅓
cup
fresh grated parmesan cheese
-
¾
teaspoon
kosher salt, divided
-
to taste
freshly ground black pepper
-
as needed
cooking spray
-
2
tablespoons
unsalted butter
-
½
cup
whole wheat or gluten-free panko
Instructions
- Preheat the oven to 400 degrees.
- Slice the butternut squash into ¼-inch thick slices.
- In a large bowl, combine the milk, garlic, shallot, thyme, half of the parmesan, half a teaspoon of salt, and pepper.
- Add the squash to the bowl and toss to coat.
- Spray a medium oven-safe casserole dish with cooking spray and transfer the squash mixture into it.
- In a medium microwave-safe bowl, melt the butter.
- Add the breadcrumbs, remaining parmesan, ¼ teaspoon of salt, and pepper to the melted butter.
- Spread the breadcrumb mixture evenly over the squash, cover with foil, and bake for 45 minutes.
- Uncover and broil for 2-3 minutes to brown the top, watching carefully to prevent burning.
Nutrition Facts (estimated)
Servings
6
Calories
161
Total fat
6g
Total carbohydrates
24g
Total protein
5g
Sodium
250mg
Cholesterol
17mg
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