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Squash and Parsnip Gratin

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  • 30 min prep time
  • 1 hr 45 min total time
  • 12 ingredients
  • 8 servings
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Add something hearty to your family's French cuisine night! Serve squash and parsnip gratin style, a perfect side dish for dinner!

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
140
% Daily Value
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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