Add something hearty to your family's French cuisine night! Serve squash and parsnip gratin style, a perfect side dish for dinner!
Squash and Parsnip Gratin
- Prep Time 30 min
- Total 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
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2Peel, 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.
-
Step3In 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.
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Step4Bake 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
360
Calories
16g
Total Fat
9g
Protein
45g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 1/2g
- Cholesterol
- 40mg
- 13%
- Sodium
- 530mg
- 22%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 12g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 240%
- 240%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 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 Choice
3Tips from the
Pillsbury Kitchens
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