butternut squash gratin

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of butternut squash gratin calories by ingredient

Number of Servings: 10


    1 TBS olive oil
    2 minced garlic cloves
    6 cups cubed butternut squash (4 lb)
    16 oz sliced portobello mushrooms (or crimini)
    4 slices Morningstar farms bacon strips
    3 scallions, thinly sliced
    1/2 cup water or broth
    1 TBS fresh sage leaves, chopped
    1/2 cup part-skim ricotta
    1/4 cup panko bread crumbs
    1/4 cup grated Parmesan cheese
    1 TBS light margarine
    salt 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.