Butternut Squash & Cheese Panade Recipe

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Butternut Squash & Cheese Panade
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Ingredients
10
Count
Nutrition
1994
Calories
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Ingredients:

Directions:

  1. Instructions
  2. Preheat oven to 350F.
  3. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
  4. Increase oven temperature to 400F.
  5. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
  6. Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
  7. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
  8. Reduce oven heat to 375F.
  9. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving
  10. Instructions
  11. Preheat oven to 350F.
  12. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
  13. Increase oven temperature to 400F.
  14. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
  15. Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
  16. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan's rim.
  17. Reduce oven heat to 375F.
  18. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1994.49 Kcal (8351 kJ)
Calories from fat 964.91 Kcal
% Daily Value*
Total Fat 107.21g 165%
Cholesterol 246.6mg 82%
Sodium 5343.97mg 223%
Potassium 3591.06mg 76%
Total Carbs 172.38g 57%
Sugars 64.29g 257%
Dietary Fiber 21.48g 86%
Protein 104.01g 208%
Vitamin C 130mg 217%
Vitamin A 4.5mg 151%
Iron 9mg 50%
Calcium 2566.7mg 257%
Amount Per 100 g
Calories 75.13 Kcal (315 kJ)
Calories from fat 36.35 Kcal
% Daily Value*
Total Fat 4.04g 165%
Cholesterol 9.29mg 82%
Sodium 201.29mg 223%
Potassium 135.27mg 76%
Total Carbs 6.49g 57%
Sugars 2.42g 257%
Dietary Fiber 0.81g 86%
Protein 3.92g 208%
Vitamin C 4.9mg 217%
Vitamin A 0.2mg 151%
Iron 0.3mg 50%
Calcium 96.7mg 257%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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