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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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I recently discovered the unique and flavorful taste of this less popular winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version. Ingredients:
2/3 cup chopped parsley |
1 tablespoon freshly grated lemon, rind of |
3 cloves garlic |
1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups) |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/2 cup reduced-sodium chicken broth, warm |
3/4 cup freshly grate parmesan cheese (3 oz.) |
2 tablespoons fine dry breadcrumbs |
1 teaspoon olive oil |
Directions:
1. Heat oven to 4oo degrees.
2. spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
3. In small bowl, mix together parsley, lemon peel and garlic.
4. Spread half of the squash slices in baking dish.
5. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
6. Top with remaining squash and parsley mixture.
7. Gently pour broth over squash.
8. Season with remaining salt and pepper.
9. Cover with foil.
10. Bake 40 to 45 minutes or until squash is almost tender.
11. Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
12. Top gratin with cheese mixture.
13. Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
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