ACORN, BUTTERNUT SQUASH AND PARSNIPS GRATIN

Acorn, Butternut Squash and Parsnips Gratin image

Provided by Nancy Van Ess

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup dry breadcrumbs
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 cups acorn squash, cubed and peeled (1 pound)
2 cups butternut squash, cubed and peeled (1/2 pound)
2 cups parsnips, peeled, chopped
1 tablespoon olive oil
olive oil-flavored vegetable cooking spray
1/2 cup reduced-fat sharp cheddar cheese, shredded (2 ounces)
oregano sprig (optional)

Steps:

Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
Spoon squash mixture into a 2 quart casserole coated with cooking spray.
Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
Sprinkle with cheese.
Bake, uncovered, an additional 15 minutes.
Garnish with oregano, if desired.
NOTES : Use any combination of winter squash to equal 6 cups, if desired.

Nutrition Facts : Calories 152.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 2, Sodium 305.9, Carbohydrate 27.9, Fiber 4.9, Sugar 3.6, Protein 4.9

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