Butternut Squash and Rosemary Gratin |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light. Per 3/4 c. serving: 129 calories, 4 g fat, 6.2 g protein, 19.9 g carb, 5.2 g fiber, 11 mg cholesterol. Ingredients:
3 cups mashed cooked butternut squash |
1/4 cup grated fresh parmesan cheese, divided |
1/2 teaspoon kosher salt |
1/2-3/4 teaspoon chopped fresh rosemary |
1/2 teaspoon fresh ground black pepper |
1/4 cup shredded asiago cheese or 1/4 cup provolone cheese |
Directions:
1. In a bowl, combine squash, 2 tablespoons parmesan cheese, salt, rosemary, and pepper.
2. Spoon mixture into a 1 1/2 quart baking dish coated with cooking spray.
3. Sprinkle with remaining parmesan and asiago.
4. Bake at 450° for 20 minutes.
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