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Butternut
Squash and Rosemary Gratin
A
gratin dish topped with cheese and baked until browned.
The piney flavor of rosemary complements the sweet butternut
squash and sharp cheeses.
Ingredients:
| • |
3
cups mashed cooked butternut squash (about 3 pounds
uncooked) |
| • |
1/4
cup (1 ounce) grated fresh parmesan cheese, divided |
| • |
1/2
teaspoon kosher salt |
| • |
1/2
to 3/4 teaspoon chopped fresh rosemary |
| • |
1/4
teaspoon freshly ground black pepper |
| • |
cooking
spray |
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1/4
cup (1 ounce) shredded asiago or provolone cheese |
Preheat
over to 450 degrees.
Combine squash, 2 tablespoons parmesan, salt, rosemary,
and pepper. Spoon mixture into a 1 1/2 quart baking dish
coated with cooking spray, sprinkle with 2 tablespoons parmesan
and asiago.
Bake at 450 degrees for 20 minutes.
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4 servings (3/4 cup each);
Calories 129 (28% from fat);
Fat 4g ;
Protein 6.2;
Carbohydrates 19.9g;
Fiber 5.2;
Cholesterol 11mg;
Iron 1.3g;
Sodium 427mg;
Calcium 230mg
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