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Butternut Squash Gratin

vegetables, side dishes

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

1. Preheat oven to 350F. Lightly oil a 2-quart shallow baking dish.

2. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes. Drain and set aside.

3. Peel, seed and coarsely grate squash.

4. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add leek and cook, stirring, until softened, 3 to 4 minutes. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes. Let cool slightly.

5. Transfer squash mixture to a large bowl. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine.

6. Spread squash mixture evenly in prepared baking dish. Drizzle with remaining 1 tablespoon oil. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges.


190 calories per serving; 9 grams protein; 10 grams fat (3.5 grams saturated fat); 18 grams carbohydrate; 445 mg sodium: 50 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 6 servings

Preparation Time: 0:00

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