Name: Squash-and-Parsnip Gratin
Yield: 6 servings (serving size: 1 cup)
Ingredients: ⅓ cup dry breadcrumbs; ¼ cup finely chopped fresh parsley; ½ teaspoon salt; ¼ teaspoon dried oregano; ¼ teaspoon dried thyme; ¼ 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; ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese; Oregano sprigs (optional)

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rstarrlemaitre

09/24/2011

A simple side dish that will easily become a standard - great crispy cheese topping and creamy butternut squash underneath; used rosemary and loved the flavor.

JackieDear

12/27/2008

Hi All... The flavour of this recipe is five star but without modifications to the cooking time, it creates a mushy mess. The 90 min bake time resulted in extremely soft veggies that mashed when being scooped out. I would definitely bake again, since the combination of the breadcrumbs, parsely and seasoning makes for a decadent tasting side dish. I would reduce the cooking time to 60 minutes however. Enjoy.

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Squash-and-Parsnip Gratin

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