Butternut Squash Gratin
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.
- 2 pound 1 medium butternut squash, peeled
- ½ cup 2% reduced fat milk
- 2 garlic cloves (minced)
- 1 small shallot (minced)
- 1 tablespoon chopped fresh thyme
- 1/3 cup fresh grated parmesan cheese
- ¾ teaspoons kosher salt (divided)
- Freshly ground black pepper (to taste)
- Cooking spray
- 2 tablespoons unsalted butter
- ½ cup whole wheat or gluten-free panko
Preheat oven to 400 degrees.
Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer
which is much easier, click here for directions
In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper. Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray. Transfer squash mixture to casserole dish and set aside.
In a medium microwave safe bowl, melt butter. Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes. Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)
Serving: 1/6th, Calories: 161kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Cholesterol: 17mg, Sodium: 250mg, Fiber: 3.5g, Sugar: 5g
Freestyle Points: 4
Points +: 4