Savory Butternut Squash Gratin
Serves: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
Nutrition score per serving (1 ½ cups): 285 calories, 10 g fat (32% of calories), 6 g saturated fat, 40 g carbs, 13 g protein, 7 g fiber, 463 mg calcium, 2.5 mg iron, 61 mg sodium
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
Nutrition score per serving (1 ½ cups): 285 calories, 10 g fat (32% of calories), 6 g saturated fat, 40 g carbs, 13 g protein, 7 g fiber, 463 mg calcium, 2.5 mg iron, 61 mg sodium
A single serving provides half of your calcium needs for the day.
Ingredients
1 large butternut squash (about 1½ pounds), peeled, seeded, and cut into ¾-inch pieces1 cup low-sodium vegetable stock
½ cup grated Gruyère cheese
Salt and pepper to taste
Directions
- Heat the oven to 350°F.
- Prepare the squash: Cut off and discard the stem of squash. 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.
- 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.
- 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.
- 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.
