Low Fat Butternut Squash Gratin Recipe

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Recipe Category: Low-Fat

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Low Fat Butternut Squash Gratin Recipe

Ingredients

  • 3 cups torn day-old country-style bread
  • 3/4 pound butternut squash
  • 2 tablespoons olive oil
  • 1 leek, washed, cut in 2-inch lengths , and julienned
  • 1 large clov garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 1 large egg, lightly beaten
  • 1 cup part-skim ricotta cheese
  • 1/4 cup freshly grated parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Preheat oven to 350°F.
  2. Lightly oil a 2-quart shallow baking dish.
  3. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes.
  4. Drain and set aside.
  5. Peel, seed and coarsely grate squash.
  6. In a large nonstick skillet, heat 1 tablespoon oil over medium heat.
  7. Add leek and cook, stirring, until softened, 3 to 4 minutes.
  8. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes.
  9. Let cool slightly.
  10. Transfer squash mixture to a large bowl.
  11. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine.
  12. Spread squash mixture evenly in prepared baking dish.
  13. Drizzle with remaining 1 tablespoon oil.
  14. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges.

MAKES 6 SERVINGS.

  1. Calories per serving; 9 grams protein; 10 grams fat 3 grams saturated fat; 18 grams carbohydrate; 445 mg sodium: 50 mg cholesterol; 2 grams fiber

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