Squash-and-Parsnip Gratin

HOWARD L. PUCKETT

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 24%
  • Fat: 4.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.6g
  • Carbohydrate: 31.1g
  • Fiber: 3.6g
  • Cholesterol: 6mg
  • Iron: 1.8mg
  • Sodium: 323mg
  • Calcium: 189mg

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.
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