Winter Squash and Rice Gratin

To cut winter squash, microwave at HIGH 1 minute. This will soften the squash so you can easily cut through the thick shell.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 7.1g
  • Saturated fat: 4.3g
  • Protein: 7.8g
  • Carbohydrate: 36.5g
  • Cholesterol: 22mg
  • Iron: 2.3mg
  • Sodium: 398mg
  • Calories from fat: 28%
  • Fiber: 3.1g
  • Calcium: 185mg


  • 1 (2-pound) butternut squash, cut into 4 pieces
  • 1/2 cup uncooked long-grain rice
  • 2 tablespoons butter
  • 1/4 cup finely chopped shallots
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (2 ounces) shredded fontina cheese
  • Cooking spray


  1. Place squash in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain.
  2. . Preheat oven to 400°.
  3. . Cook rice according to package directions, omitting salt and fat.
  4. . While squash and rice cook, melt butter in a medium, heavy saucepan over medium heat. Add shallots and garlic; sauté 2 minutes or until tender. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk; cook 5 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in parsley and next 4 ingredients.
  5. . Scoop out squash pulp; discard squash peel. Combine squash, cheese, and garlic-butter sauce in a large bowl; beat with a mixer at medium speed until well blended. Stir in rice. Pour squash mixture into a 1 1/2-quart casserole coated with cooking spray.
  6. . Bake at 400° for 45 minutes or until edges are golden and top is set. Let stand 5 minutes before serving.
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