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Squash-and-Parsnip Gratin

HOWARD L. PUCKETT
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1/3 cup dry breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups cubed peeled acorn squash (about 1 pound)
  • 2 cups cubed peeled butternut squash (about 1/2 pound)
  • 2 cups chopped peeled parsnip
  • 1 tablespoon olive oil
  • Olive oil-flavored vegetable cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • Oregano sprigs (optional)

Nutrition Information

  • calories 178
  • caloriesfromfat 24 %
  • fat 4.8 g
  • satfat 1.5 g
  • monofat 2.4 g
  • polyfat 0.4 g
  • protein 5.6 g
  • carbohydrate 31.1 g
  • fiber 3.6 g
  • cholesterol 6 mg
  • iron 1.8 mg
  • sodium 323 mg
  • calcium 189 mg

How to Make It

  1. Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired.

  2. Note: Use any combination of winter squash to equal 6 cups, if desired.