Butternut Squash Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 86.0
- Total Fat: 3.2 g
- Cholesterol: 9.9 mg
- Sodium: 187.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.3 g
- Protein: 3.9 g
View full nutritional breakdown of Butternut Squash Gratin calories by ingredient
Introduction
A savory alternative to scalloped potatoes. A savory alternative to scalloped potatoes.Number of Servings: 6
Ingredients
-
1 large Butternut Squash (about 1.5lbs),peeled,seeded & cut into 3/4inch peices
1 Cup Low Sodium Chicken Stock
1/2 Cup grated Cheddar Cheese
Salt & pepper to Taste
Directions
Prepare the squash: cut off and discard the stem of the squash. Divide squash into two peices. Peel each half. Using a spoon scoop out the seeds. cut squash into 3/4 inch peices.
Pleace squash in a large pot, cover with water and bring to a boil. Cook over high heat for 2 minutes, then drain in colander.
Pour a thin layer of stock on the bottom of a 9"x12" baking dish. Alternate layers of squash & cheese, saving some cheese for the top. Add salt & pepper to taste.
Top with remaining stock and bake 30 minutes. Remove from oven, add remaining cheese. Bake until cheese melts and slightly browns, about 10 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CUDDLYPOLARBEAR.
Pleace squash in a large pot, cover with water and bring to a boil. Cook over high heat for 2 minutes, then drain in colander.
Pour a thin layer of stock on the bottom of a 9"x12" baking dish. Alternate layers of squash & cheese, saving some cheese for the top. Add salt & pepper to taste.
Top with remaining stock and bake 30 minutes. Remove from oven, add remaining cheese. Bake until cheese melts and slightly browns, about 10 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CUDDLYPOLARBEAR.