Winter Squash And Rice Gratin

recipe

Yield:

5 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

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