Squash-and-Parsnip Gratin

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

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.