butternut squash gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 TBS olive oil2 minced garlic cloves6 cups cubed butternut squash (4 lb)16 oz sliced portobello mushrooms (or crimini)4 slices Morningstar farms bacon strips3 scallions, thinly sliced1/2 cup water or broth1 TBS fresh sage leaves, chopped1/2 cup part-skim ricotta1/4 cup panko bread crumbs1/4 cup grated Parmesan cheese1 TBS light margarinesalt and pepper to taste
Preheat oven to 325
Heat oil in skillet, add squash and cook 5 minutes, add broth or water, cover and allow to steam 5 more minutes. Add garlic, mushrooms, and scallions. Cook, stirring occasionally until squash is tender. Add ricotta and sage. Chop bacon strip sand add. Season to taste with salt and pepper.
Melt butter. Mix Panko, parmesan, and melted butter.
Pour vegetable mixture into casserole dish. Sprinkle with bread crumb mixture. Bake for 10-15 minutes until crumbs are browned.
Serving Size: Makes 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCWITHJ4.
Heat oil in skillet, add squash and cook 5 minutes, add broth or water, cover and allow to steam 5 more minutes. Add garlic, mushrooms, and scallions. Cook, stirring occasionally until squash is tender. Add ricotta and sage. Chop bacon strip sand add. Season to taste with salt and pepper.
Melt butter. Mix Panko, parmesan, and melted butter.
Pour vegetable mixture into casserole dish. Sprinkle with bread crumb mixture. Bake for 10-15 minutes until crumbs are browned.
Serving Size: Makes 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCWITHJ4.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 4.8 g
- Cholesterol: 5.8 mg
- Sodium: 130.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.8 g
- Protein: 5.4 g
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