Betty Crocker® The Big Book of Slow Cooker, Casseroles & More

Parmesan–Butternut Squash Gratin

prep time: 25 minutes  start to finish: 1 hour 15 minutes

6 servings (1⁄2 cup each)

1 butternut squash (2 1⁄2 lb)
1⁄4 cup butter or margarine
2 large cloves garlic, finely chopped
1⁄4 cup unseasoned crispy bread crumbs
1⁄3 cup grated Parmesan cheese
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1⁄4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish
with cooking spray. Peel, halve lengthwise and seed squash; cut
into 1⁄2-inch-thick slices. Arrange with slices overlapping slightly in
bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat
to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until
garlic is soft and butter is infused with garlic flavor. Do not let
butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the
butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle
with salt, pepper and bread crumb mixture.

5 Bake 30 to 40 minutes or until squash is tender when pierced
with fork. Increase oven temperature to 425°F. Bake 5 to 10
minutes longer or until lightly browned. Before serving, sprinkle
parsley over top.

time-saver
Save time by making this side dish ahead.  Prepare the recipe through step 4. Cover and refrigerate for up to 24 hours.

1 SERVING: Calories 180; Total Fat 10g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 25mg; Sodium 270mg; Total Carbohydrate 18g (Dietary Fiber 2g); Protein 4g EXCHANGES: 1 Starch, 2 Fat CARBOHYDRATE CHOICES: 1
From Betty Crocker Big Book of Slow Cooker Casseroles, and More (2010); Reprinted with permission from John Wiley & Sons, Inc.