Butternut Squash Gratin
Hiding inside a butternut squash’s skin is dense, mildly sweet orange flesh that’s an excellent source of disease-battling beta carotene. Butternut squash gratin is a tasty way to enjoy this healthy vegetable. A big butternut can be a bit tricky to cut up; you’ll do best with a large, sturdy chef’s knife.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 45minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 45minutes |
- 1 butternut squash about 1 kg, halved crosswise, then lengthwise, seeded and peeled
- 1 medium red onion halved and thinly sliced
- 1 1/2 cups frozen corn kernels thawed
- 2 1/4 tsp extra virgin olive oil extra virgin olive oil
- 1/3 cup Parmesan cheese grated
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Ingredients
Servings: servings
Units:
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- Preheat the oven to 400°F (200°C). Quarter the butternut squash pieces lengthwise and then cut each piece crosswise into 1 cm thick chunks. Combine the squash, onion, corn and oil in a large bowl, tossing to coat.
- Arrange the vegetables in a 30 x 20 cm (13 x 9 in.) baking dish. Bake until the butternut squash is tender, about 40 minutes, stirring halfway through cooking time.
- Sprinkle the Parmesan cheese over the vegetables and bake until melted and golden, about 5 minutes.
Butternut squash gratin variations: For an unusual pasta dish, prepare and bake the vegetables as in steps 1 and 2 above. Chop the vegetables and stir into them a good-quality bottled tomato pasta sauce. Toss the sauce with hot cooked pasta.
Per serving: 219 calories, 10 g protein, 6 g total fat, 3 g saturated fat, 7 mg cholesterol, 30 g total carbohydrate, 13 g sugars, 5 g fibre, 112 mg sodium
Both butternut squash and corn contain soluble fibre, which may help reduce LDL (“bad”) cholesterol by blocking its absorption into the body.
