Winter Squash And Rice Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
2 cups chopped peeled butternut squash |
1/4 cup minced shallots |
2 tablespoons butter |
3 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 1/2 cups fat-free milk |
1 1/2 teaspoons chopped fresh sage |
1/2 teaspoon salt |
1/2 teaspoon ground white pepper |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground black pepper |
1 cup cooked long-grain brown rice |
1/4 cup chopped fresh parsley |
1/2 cup (2 ounces) shredded gruyère or fontina cheese |
cooking spray |
2 teaspoons garlic-and-herb seasoned breadcrumbs |
Directions:
1. Preheat oven to 400°.
2. Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.
3. Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with breadcrumbs. Bake at 400° for 20 minutes or until bubbly.
4. NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.
|
|