Savory Butternut Squash Gratin
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 Gruyere cheese
- Salt and pepper to taste
- Heat oven to 350 degrees 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 -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 Gruyere, 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.
- Nutritional information includes 1/8 teaspoon of added salt.
Per serving: 245 kcal cal., 9 g fat (5 g sat. fat), 34 g carb., 6 g fiber, 7 g sugar, 11 g pro., 411 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet