Butternut Squash Gratin
BUTTERNUT SQUASH GRATIN
www.beforeandafterhelp.com
1 (3-pound) butternut squash, cut in half lengthwise
1/2 tablespoon butter
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup purchased basil pesto
2 tablespoons butter, cut into 1/2-inch pieces, plus more for greasing baking dish
Preheat the oven to 350 degrees F. Lightly butter a baking sheet. Place squash cut side down on the baking sheet, and roast until the squash is very tender, about 50 minutes. Scoop out the tender flesh, into a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper. Spread half of the squash into the prepared baking dish. Place small spoonfuls of half of the pesto over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat with the remaining squash, pesto, and cheese. Using a butter knife, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
6 servings
Per Serving: 170 Cal; 6 g Protein; 12 g Tot Fat; 12 g Carb; 0 g Fiber; 2 g Sugar; 234 mg Sodium
__________________
Beth
Little Victories; Grand Rapids, MI
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Last edited by MiladyB; 05-14-2008 at 05:26 PM.
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