Butternut Squash Gratin
Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.
Foto: Skinnytaste
Ingredients
- 2 pound 1 medium butternut squash, peeled
- ½ cup 2% reduced fat milk
- 2 g arlic cloves (minced)
- 1 small shallot (minced)
- 1 tablespoon chopped fresh thyme
- 1/3 cup fresh grated parmesan cheese
- ¾ teaspoons kosher salt (divided)
- Freshly ground black pepper (to taste)
- Cooking spray
- 2 tablespoons unsalted butter
- ½ cup whole wheat or gluten-free panko
Steps
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Preheat oven to 400 degrees.
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Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.
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In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper. Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray. Transfer squash mixture to casserole dish and set aside.
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In a medium microwave safe bowl, melt butter. Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes. Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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