Squash-and-Parsnip Gratin

2 Reviews
ADD YOUR REVIEW
HOWARD L. PUCKETT
Yield
6 servings (serving size: 1 cup)
November 1995
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 178
  • Caloriesfromfat 24%
  • Fat 4.8g
  • Satfat 1.5g
  • Monofat 2.4g
  • Polyfat 0.4g
  • Protein 5.6g
  • Carbohydrate 31.1g
  • Fiber 3.6g
  • Cholesterol 6mg
  • Iron 1.8mg
  • Sodium 323mg
  • Calcium 189mg

How to Make It

Step 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.

Step 2

Note: Use any combination of winter squash to equal 6 cups, if desired.

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Ratings & Reviews

rstarrlemaitre's Review

JackieDear
September 25, 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's Review

rstarrlemaitre
December 28, 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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