Imagine a dish that combines the creamy, velvety texture of butternut squash with a crispy, golden-brown crust that'll make your taste buds dance with joy! This Lightened Butternut Squash Gratin is not just another side dish – it's a culinary revelation that brings together health-conscious cooking and irresistible flavor. Perfect for those looking to elevate their meal with a nutritious yet indulgent recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and sliced
- 1 cup low-fat milk
- 1 cup grated cheese (e.g., Gruyere or Cheddar)
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- Prepare the butternut squash by peeling the skin completely using a sharp vegetable peeler. Slice the squash into thin, uniform rounds approximately 1/4 inch thick, ensuring even cooking.
- In a medium mixing bowl, combine low-fat milk, minced garlic, salt, pepper, and nutmeg. Whisk the ingredients together until well incorporated, creating a seasoned milk base.
- Layer the sliced butternut squash in the prepared baking dish, slightly overlapping each slice to create an attractive and even arrangement.
- Pour the seasoned milk mixture evenly over the squash slices, ensuring all pieces are moistened. The liquid will help cook and flavor the squash.
- Sprinkle the grated cheese over the top of the squash, covering the surface completely for a golden, melted finish.
- Distribute breadcrumbs evenly across the top of the cheese layer, which will create a crispy, golden-brown crust when baked.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes to allow the squash to become tender.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the squash is completely soft when pierced with a fork.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the dish to set and makes serving easier.
- Serve hot as a side dish, garnishing with fresh herbs like thyme or parsley if desired for added flavor and visual appeal.
Tips
- Slice Uniformity is Key: Use a mandoline or sharp knife to create even 1/4-inch thick squash slices. This ensures consistent cooking and a beautiful presentation.
- Cheese Selection Matters: While the recipe suggests Gruyere or Cheddar, experiment with different cheese varieties like Parmesan or a blend for unique flavor profiles.
- Prevent Soggy Bottom: Pat the squash slices dry before layering to remove excess moisture and ensure a crisp texture.
- Make It Ahead: This gratin can be prepared up to a day in advance and refrigerated. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Customize Your Topping: For extra crunch, mix some grated Parmesan or herbs into the breadcrumbs before sprinkling on top.
- Check for Doneness: The squash should be tender when pierced with a fork, and the top should be golden brown and crispy.
- Let It Rest: Always allow the gratin to sit for 10 minutes after baking. This helps it set and makes serving much easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 8g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
