Here’s another recommended recipe we found from EatingWell.Reference Link:
Butternut Squash Gratin:
Preheat oven to 425°F with rack in upper third of oven. Line a large baking sheet with foil. Place squash halves, cut-side up, on the prepared baking sheet; brush with oil. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 10 minutes. Reduce oven temperature to 350°F.
Scoop the squash flesh into a large bowl. Mash with a potato masher or a large fork until smooth. Add milk, eggs, shallot, garlic, 1/3 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well combined. Pour the mixture into a lightly greased 7-by-11-inch baking dish.
Combine breadcrumbs, butter, parsley, sage, rosemary and the remaining 1/3 cup Parmesan and 1/4 teaspoon each salt and pepper in a medium bowl. Sprinkle the breadcrumb mixture in an even layer over the squash mixture. Bake until set, 28 to 30 minutes. Switch oven to broil; broil the casserole until the topping is golden brown, 1 to 3 minutes.
To make ahead
Prepare casserole through Step 2 up to 2 days in advance; cover and refrigerate. When ready to serve, remove from refrigerator while oven preheats and proceed with Step 3.
Tip
To make fresh breadcrumbs, tear 2 1/2 oz. whole-wheat sourdough (or regular whole-wheat bread, about 2 slices) into large pieces and place in a food processor. Pulse until coarse crumbs form.
Jeannie notes.. Above is curated for evaluation and recommendation from EatingWell
Read full article here:
Butternut Squash Gratin
reco low-cal
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