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! MORE+ LESS-

Updated July 19, 2010

Ingredients

medium butternut squash (2 1/2 lb)

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

cups milk

tablespoon lemon juice

1/2

cup shredded Asiago or Parmesan cheese

cups soft bread crumbs (about 3 slices bread)

tablespoons butter or margarine, melted

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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.

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.