Squash-and-Parsnip Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/3 cup dry breadcrumbs |
1/4 cup finely chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
4 cups cubed peeled acorn squash (about 1 pound) |
2 cups cubed peeled butternut squash (about 1/2 pound) |
2 cups chopped peeled parsnip |
1 tablespoon olive oil |
olive oil-flavored vegetable cooking spray |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
oregano sprigs (optional) |
Directions:
1. Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired.
2. Note: Use any combination of winter squash to equal 6 cups, if desired.
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