- Skill Level: Beginner
- Serves: 2
- Start to Finish: under 1 hour
- Prep: 20 minutes
- Cook: 30 minutes
Amount per serving:
Total Calories: 245kcal (12%)
- 266mg (11%) Sodium
- 34g Carbs
- 6g Fiber
- 9g (14%) Fat
- 5g (26%) Saturated Fat
- 7g Sugars
- 11g Protein
- 411mg (41%) Calcium
- 2mg (11%) Iron
A single serving of this rich, creamy, yet healthy dish provides half your calcium needs for the day.
- 1 large butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
- 1 cup low sodium vegetable stock
- 1/2 cup grated Gruyère cheese
- Salt and pepper to taste
1. Heat oven to 350°F. Prepare the squash: Cut off and discard stem. Divide squash into two pieces by slicing through it horizontally. Peel each half with a sharp knife. Using a spoon, scoop out seeds. Then cut squash into ¾-inch pieces, using a knife or a food processor fitted with the slicing blade.
2. Place squash slices in a large saucepan, cover them with water, and bring to a boil. Cook over high heat for 2 minutes, then drain in a colander.
3. Pour a thin layer of vegetable stock on the bottom of a 9" x 12" baking dish and alternate layers of squash and Gruyère, saving some cheese for the top. Add salt and pepper to taste.
4. Top with remaining vegetable stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.