Winter Squash Gratin

READY IN: 1hr 25mins
Recipe by mary winecoff

We are trying to eat healthier at our house this year. This recipe comes from the Sonoma Diet Cookbook and uses olive oil, fresh herbs and whole wheat bread crumbs.

Top Review by Karen Elizabeth

This was a lovely way to do squash, very different and very tasty. definitely a great dish for family and for friends. Thank you for a new twist on a favourite vegetable :-)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
  3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
  4. Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
  5. Remove from heat.
  6. Stir in sage, thyme, kosher salt, and pepper.
  7. Place half of the squash slices in the prepared dish.
  8. Sprinkle with the onion mixture and half of the bread crumbs.
  9. Top with remaining squash slices.
  10. Cover with foil.
  11. Bake about 45 minutes or until squash is nearly tender.
  12. Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
  13. Mix well and set aside.
  14. Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
  15. Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
  16. Let stand for 10 minutes before serving.

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