Roasted Squash Gratin

Author: Canadian Living

This doubles as an entr?or a seasonal side dish at a holiday table. Make it into a large casserole or cube and divide the squash among individual gratin dishes before baking.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

Method

Peel squash; halve lengthwise then crosswise. Remove seeds. Cut lengthwise into 1/2-inch (1 cm) thick wedges. Place in 10-cup (2.5 L) greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven until tender and browned on edges, 25 minutes.

In small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp (15 mL) of the butter; set aside.

Meanwhile, in small saucepan, heat remaining butter over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes.

Sprinkle with flour; cook over medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; cook, stirring, until thick enough to coat back of spoon, 5 minutes.

Pour over squash; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven until bubbly and crumbs are golden, about 25 minutes.

Nutritional facts Per each of 8 servings: about

  • Sodium 478 mg
  • Protein 9 g
  • Calories 196.0
  • Total fat 9 g
  • Cholesterol 27 mg
  • Saturated fat 6 g
  • Total carbohydrate 21 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 90.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Squash Gratin

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