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Butternut Squash Gratin

Heart Healthy Butternut Squash Gratin Recipe

                   
Butternut Squash Gratin
Looking for a new family favorite? Our crisp, cheesy butternut squash gratin is unbelievably easy, heart-healthy, and filling. A perfect addition to a holiday spread or a simple family supper.
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Ingredients
Recipe yields 6 servings
1 medium butternut squash or 3 cups frozen butternut squash
1 Tbsp olive oil
1 cup finely chopped sweet onion
1 egg
1/4 tsp salt
2/3 grated Parmesan cheese
Black pepper to taste
1/3 cup panko bread crumbs
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Helpful how to videos
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Directions
Step 1

Heat oven to 350°F. Lightly coat a 9- x 6-inch baking dish with nonstick cooking spray.

Step 2

If using fresh squash: With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.

Step 3

Chop peeled squash into 1-inch chunks. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.

Step 4

Alternatively, if using frozen chopped squash, cook the frozen squash according to the package directions.

Step 5

In a skillet, heat olive oil over medium heat until hot. Add the onion and cook until softened, about 3 minutes. Set aside.

Step 6

In a medium bowl, beat egg and salt together. Add 1/3 cup of Parmesan, the sautéed onion and cooked squash and fold together gently to combine. Season with black pepper to taste.

Step 7

In a small bowl, mix panko bread crumbs with remaining 1/3 cup of cheese. Spoon squash mixture into prepared baking dish and top with bread crumb mixture. Bake for 1 hour, or until heated through and cheese is slightly browned. Serve hot.

Time: 105 minutes
Servings: 6
Calories: 143
Make this for:
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:143
total fat:7g
sat fat:3g
cholesterol:41mg
sodium:312mg
total carb:13g
fibers:1g
proteins:7g

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About This Healthy Recipe

Looking for a rich and cheesy side dish to go with a traditional holiday meal or just to take an everyday family dinner up a notch? Try this butternut squash gratin recipe. Although it screams of decadent richness, this heart-healthy side dish is more nutritious than you can imagine. That’s because the main ingredient in this gratin recipe is silky smooth butternut squash, which is low in calories, high in fiber and rich in vitamins, minerals and antioxidants. One of these nutrients is potassium, which helps keep blood pressure in check. The butternut squash is paired with finely chopped onion, panko bread crumbs and parmesan cheese for a tantalizingly tasty casserole that’s a nutrient powerhouse. Although a vegetable is the main ingredient, this is one healthy side dish that will be easy to get your kids to try thanks to the crunchy and cheesy topping and smooth velvety texture.

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Heart Healthy Butternut Squash Gratin Recipe
Ingredients
Recipe yields 6 servings
1 medium butternut squash or 3 cups frozen butternut squash
1 Tbsp olive oil
1 cup finely chopped sweet onion
1 egg
1/4 tsp salt
2/3 grated Parmesan cheese
Black pepper to taste
1/3 cup panko bread crumbs
Directions
Step 1

Heat oven to 350°F. Lightly coat a 9- x 6-inch baking dish with nonstick cooking spray.

Step 2

If using fresh squash: With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.

Step 3

Chop peeled squash into 1-inch chunks. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.

Step 4

Alternatively, if using frozen chopped squash, cook the frozen squash according to the package directions.

Step 5

In a skillet, heat olive oil over medium heat until hot. Add the onion and cook until softened, about 3 minutes. Set aside.

Step 6

In a medium bowl, beat egg and salt together. Add 1/3 cup of Parmesan, the sautéed onion and cooked squash and fold together gently to combine. Season with black pepper to taste.

Step 7

In a small bowl, mix panko bread crumbs with remaining 1/3 cup of cheese. Spoon squash mixture into prepared baking dish and top with bread crumb mixture. Bake for 1 hour, or until heated through and cheese is slightly browned. Serve hot.

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