Directions:
- Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
- Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.).
- Increase oven temperature to 400°F Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.36 Kcal (671 kJ) | ||
| Calories from fat | 47.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 218.68mg | 9% | |
| Potassium | 485.8mg | 10% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.7mg | 9% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.51 Kcal (291 kJ) | ||
| Calories from fat | 20.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 8% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 4% | |
| Sodium | 94.79mg | 9% | |
| Potassium | 210.59mg | 10% | |
| Total Carbs | 11.61g | 9% | |
| Sugars | 2.29g | 21% | |
| Dietary Fiber | 1.62g | 15% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 11.7mg | 45% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 0.7mg | 9% | |
| Calcium | 37mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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