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!

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    5g
    5%
      Sugars
    12g
    12%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    240%;
    Vitamin C
    20%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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