Butternut Squash and Rosemary Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cup(s) butternut squash (about 3 pounds uncooked) cooked and mashed |
1/4 cup(s) parmesan cheese (approx. 1 ounce) fresh,grated, divided in half (2 tbsp and 2 tbsp) |
1/2 teaspoon(s) kosher salt |
1/2-3/4 teaspoon(s) fresh rosemary chopped |
1/4 teaspoon(s) freshly ground pepper |
cooking spray |
1/4 cup(s) asiago or provolone cheese (approx. 1 ounce) shredded |
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.
5. 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.
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