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RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Roasted Butternut Squash and Rosemary Gratin
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Roasted
Butternut Squash and Rosemary Gratin |
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The piney flavor
of rosemary is a great complement to this dish...
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3
cups |
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mashed cooked butternut squash (about 3
pounds uncooked) |
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¼
cup |
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(1
ounce) grated fresh Parmesan cheese,
divided |
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½
tsp |
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kosher salt |
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½ to
¾ tsp |
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chopped fresh rosemary |
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¼
tsp |
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freshly ground black pepper |
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¼
cup |
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(1
ounce) shredded Asiago or provolone
cheese |
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1 |
Preheat oven
to 450°F. Coat 1½-quart baking dish with cooking
spray. |
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2 |
Combine
squash, 2 T. Parmesan, salt, rosemary, and
pepper. Spoon mixture into prepared dish.
Sprinkle with 2 T. Parmesan and Asiago. |
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3 |
Bake for 20
minutes. |
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Servings: 4 |
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Yield: Serv.
Size: 3/4 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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99.51 |
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Calories From Fat (34%) |
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34.12 |
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% Daily Value |
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Total Fat
3.79g |
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6% |
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Saturated Fat 2.32g |
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12% |
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Cholesterol
10.39mg |
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3% |
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Sodium
396.93mg |
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17% |
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Potassium
389.43mg |
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11% |
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Carbohydrates
12.78g |
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4% |
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Dietary Fiber 2.15g |
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9% |
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Sugar 2.41g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.64g |
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Protein
5.28g |
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11% |
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WW Points 2 |
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Recipe Source |
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Cooking Light |
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Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"This was perfect for my Weight Watcher's diet. It was
delicious and filling, and it tasted very good too!"
-Redding, CA
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