Butternut Squash and Rosemary Gratin

From Cooking Light. Per 3/4 c. serving: 129 calories, 4 g fat, 6.2 g protein, 19.9 g carb, 5.2 g fiber, 11 mg cholesterol.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cups  mashed cooked  butternut squash
• 1⁄4 cup  grated fresh parmesan cheese, divided
• 1⁄2 teaspoon kosher salt
• 1⁄2-3⁄4 teaspoon  chopped fresh rosemary
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup  shredded asiago cheese or 1⁄4 cup provolone cheese

Directions

1. In a bowl, combine squash, 2 tablespoons parmesan cheese, salt, rosemary, and pepper.
2. Spoon mixture into a 1 1/2 quart baking dish coated with cooking spray.
3. Sprinkle with remaining parmesan and asiago.
4. Bake at 450° for 20 minutes.