Acorn, Butternut Squash and Parsnips Gratin |
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Prep Time: 35 Minutes Cook Time: 2 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Acorn, Butternut Squash and Parsnips Gratin Ingredients:
1/3 cup dry breadcrumbs |
1/4 cup fresh parsley, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
4 cups acorn squash, cubed and peeled (1 pound) |
2 cups butternut squash, cubed and peeled (1/2 pound) |
2 cups parsnips, peeled, chopped |
1 tablespoon olive oil |
olive oil-flavored vegetable cooking spray |
1/2 cup reduced-fat sharp cheddar cheese, shredded (2 ounces) |
oregano sprig (optional) |
Directions:
1. Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
2. Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
3. Spoon squash mixture into a 2 quart casserole coated with cooking spray.
4. Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
5. Sprinkle with cheese.
6. Bake, uncovered, an additional 15 minutes.
7. Garnish with oregano, if desired.
8. NOTES : Use any combination of winter squash to equal 6 cups, if desired.
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