Butternut Squash Gratin
- 2 pound (1 medium) butternut squash, peeled
- ½ cup 2% reduced fat milk
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 tablespoon chopped fresh thyme
- 1/3 cup fresh grated parmesan cheese
- ¾ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- Cooking spray
- 2 tablespoons unsalted butter
- ½ cup whole wheat or gluten-free panko
- Preheat oven to 400 degrees.
- Slice butternut squash into 1/4-inch thick slices.
- In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper.
- Add the squash and toss to coat.
- Spray a medium oven-safe casserole dish with cooking spray.
- Transfer squash mixture to casserole dish and set aside.
- In a medium microwave safe bowl, melt butter.
- Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes.
- Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)
Per 1 serving
- Calories: 161
- Fat: 6 g
- Carbohydrates: 24
- Protein: 5
- Fiber: 3.5
Typically gratins are high in fat and calories because they are loaded with butter and cream. This lighter version has half of the amount of calories and fat while still remaining flavorful. This is a perfect side dish for your main meal.