Directions:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
- Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
- Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.82 Kcal (832 kJ) | ||
| Calories from fat | 65.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 6.3mg | 2% | |
| Sodium | 166.56mg | 7% | |
| Potassium | 469.64mg | 10% | |
| Total Carbs | 27.56g | 9% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 7.47g | 15% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.2mg | 7% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 87.36 Kcal (366 kJ) | ||
| Calories from fat | 28.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 11% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 2% | |
| Sodium | 73.18mg | 7% | |
| Potassium | 206.36mg | 10% | |
| Total Carbs | 12.11g | 9% | |
| Sugars | 2.11g | 19% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 3.28g | 15% | |
| Vitamin C | 11.9mg | 45% | |
| Vitamin A | 0.5mg | 39% | |
| Iron | 0.5mg | 7% | |
| Calcium | 29.8mg | 7% | |
* 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.
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