Savory Butternut Squash Gratin
A single serving provides half of your calcium needs for the day.
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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
Serves: 2
Cook Time: 30 minutes
Ingredients
| 1 | large butternut squash (about 11/2 pounds), peeled, seeded, and cut into 3/4-inch pieces | |
| 1 | c | low-sodium vegetable stock |
| 1⁄2 | c | grated Gruyère cheese |
| Salt and pepper to taste |
Instructions
- 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.
