Perfect roasted butternut squash gratin side dish for the holidays!
Prep Time10 minutesCook Time20 minutesTotal Time30 minutesServings4 servingsCalories204kcal
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.
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.
NUTRITION
Serving: 1serving | Calories: 204kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 500mg | Potassium: 1197mg | Fiber: 6g | Sugar: 7g | Vitamin A: 36265IU | Vitamin C: 71.4mg | Calcium: 307mg | Iron: 2.5mg | Blue WW Smartpoints: 2 | Green WW Smartpoints: 2 | Purple WW Smartpoints: 2
