Squash and Parsnip Gratin

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  • 30|min prep time
  • 1|hr|45|min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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