Squash and Parsnip Gratin

Add something hearty to your family's French cuisine night! Serve squash and parsnip gratin style, a perfect side dish for dinner!

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Servings 8

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ingredients 12
Prep Time 30 min
Total Time 1 hr 45 min

Ingredients

1: medium butternut squash (2 1/2 lb)

1: lb parsnips (4 medium)

1/4: cup butter or margarine

1/4: cup all-purpose flour

1/2: teaspoon salt

1/4: teaspoon ground nutmeg

1/8: teaspoon pepper

2: cups milk

1: tablespoon lemon juice

1/2: cup shredded Asiago or Parmesan cheese

2: cups soft bread crumbs (about 3 slices bread)

3: tablespoons butter or margarine, melted

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Peel, halve lengthwise and seed squash; cut crosswise into 3/4-inch slices; peel parsnips, halve lengthwise and cut crosswise into 1/8-inch slices. Layer the squash slices in bottom of pan; top with the parsnips.
3 In heavy 2-quart saucepan, melt 1/4 butter over medium heat. Stir in flour, salt, nutmeg and pepper. Cook and stir 1 minute; remove from heat. Gradually stir in milk. Cook over medium heat 5 to 7 minutes or until thickened and bubbly. Remove from heat; stir in lemon juice and cheese. Pour cheese sauce over squash mixture. Cover with foil.
4 Bake 40 minutes. Meanwhile, mix bread crumbs and 3 tablespoons melted butter. Remove foil. Use spoon to press down on vegetables to moisten evenly; sprinkle with crumb mixture. Bake uncovered 25 to 30 minutes longer or until vegetables are tender. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Gratins are distinguished by their oven-browned topping of buttery bread crumbs or cheese. They are assembled in shallow baking dishes that have a large surface area to make the most crispy-golden crust.

Because parsnips are often covered with a wax coating, do not put the peelings down the garbage disposal.