Scalloped Butternut Squash Recipe

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Scalloped Butternut Squash
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Ingredients
6
Count
Nutrition
231
Calories
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Ingredients:

  • 1 tsp salt
  • rounded 1/4 tsp black pepper
  • 5 1/2 to 6 lb butternut squash
  • 5 oz oka cheese or mild cheddar, rind discarded and cheese coarsely grated on large holes of a box grater (1 1/3 cups)
  • 1 1/2 cups heavy cream
  • 3 fresh thyme sprigs

Directions:

  1. Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
  2. Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.
  3. Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
  4. Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
  5. Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
  6. *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
  7. Cooks' notes: ·Squash can be baked (but not cut into rounds) 2 days ahead and cooled, uncovered, then chilled, covered. If cutting rounds, cut them out while gratin is cold, then transfer to a buttered baking sheet and reheat in lower third of a preheated 350°F oven 15 minutes. If leaving gratin whole, reheat in middle of a 350°F oven 25 minutes. ·In the photographs, we stacked 2 squash rounds for each serving. Since we needed 16 rounds to do this, we cut 15 rounds from gratin and formed 1 more round from the scraps.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 230.68 Kcal (966 kJ)
Calories from fat 74.93 Kcal
% Daily Value*
Total Fat 8.33g 13%
Cholesterol 30.83mg 10%
Sodium 312.84mg 13%
Potassium 1214.18mg 26%
Total Carbs 41.49g 14%
Sugars 6.8g 27%
Dietary Fiber 6.8g 27%
Protein 3.85g 8%
Vitamin C 71.7mg 119%
Vitamin A 3.4mg 113%
Iron 3.4mg 19%
Calcium 178.1mg 18%
Amount Per 100 g
Calories 63.48 Kcal (266 kJ)
Calories from fat 20.62 Kcal
% Daily Value*
Total Fat 2.29g 13%
Cholesterol 8.48mg 10%
Sodium 86.09mg 13%
Potassium 334.14mg 26%
Total Carbs 11.42g 14%
Sugars 1.87g 27%
Dietary Fiber 1.87g 27%
Protein 1.06g 8%
Vitamin C 19.7mg 119%
Vitamin A 0.9mg 113%
Iron 0.9mg 19%
Calcium 49mg 18%

* 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

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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