Squash-and-Parsnip Gratin

HOWARD L. PUCKETT

Recipe from

Nutritional 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

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)

Preparation

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.

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

Note:

November 1995