Post by Loupy on Dec 5, 2018 1:45:27 GMT -7
ROASTED BUTTERNUT SQUASH AND ROSEMARY GRATIN
From: Recipe Girl @ www.recipegirl.com/roasted-butternut-squash-gratin/
I love this perfect roasted butternut squash gratin side dish recipe for the holidays!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4
INGREDIENTS
3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese
INSTRUCTIONS
Preheat oven to 450°F.
Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish.
Sprinkle with the remaining 2 tablespoons of Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
Recipe Notes:
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use. Bring it to room temperature again before using in this recipe.
Nutritional Information:
WEIGHT WATCHERS Freestyle SmartPoints per serving: 2
Calories: 204
Total Fat: 3g
Sat Fat: 2g
Cholesterol: 3mg
Sodium: 500mg
Potassium: 1197mg
Total Carbs: 40g
Fiber: 6g
Sugars: 7g
Protein: 8g
From: Recipe Girl @ www.recipegirl.com/roasted-butternut-squash-gratin/
I love this perfect roasted butternut squash gratin side dish recipe for the holidays!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4
INGREDIENTS
3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese
INSTRUCTIONS
Preheat oven to 450°F.
Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish.
Sprinkle with the remaining 2 tablespoons of Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
Recipe Notes:
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use. Bring it to room temperature again before using in this recipe.
Nutritional Information:
WEIGHT WATCHERS Freestyle SmartPoints per serving: 2
Calories: 204
Total Fat: 3g
Sat Fat: 2g
Cholesterol: 3mg
Sodium: 500mg
Potassium: 1197mg
Total Carbs: 40g
Fiber: 6g
Sugars: 7g
Protein: 8g
