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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%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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