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Winter Squash And Rice Gratin

Yield 5 servings (serving size: 3/4 cup)

Ingredients

  • 2 cups chopped peeled butternut squash
  • 1/4 cup minced shallots
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 1 1/2 teaspoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1 cup cooked long-grain brown rice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup (2 ounces) shredded Gruyère or fontina cheese
  • Cooking spray
  • 2 teaspoons garlic-and-herb seasoned breadcrumbs

Nutrition Information

  • calories 216
  • fat 9.2 g
  • satfat 5.3 g
  • protein 8.5 g
  • carbohydrate 26 g
  • cholesterol 26 mg
  • iron 1.3 mg
  • sodium 391 mg
  • caloriesfromfat 38 %
  • fiber 1.9 g
  • calcium 251 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.

  3. Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with breadcrumbs. Bake at 400° for 20 minutes or until bubbly.

  4. NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.

Oxmoor House Healthy Eating Collection