Try this Squash Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Lightly butter an 8 inch baking dish and set aside. Steam the cubed butternut squash for 30-45 minutes until very tender. Transfer squash to a food processor until smooth and tender. Season with salt and pepper.
Spoon 1/2 of squash over the prepared dish. Dollop 1/2 of the pesto over the squash. Sprinkle 1/2 of the cheese over the squash. Repeat layering with remaining squash, pesto and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 54 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16mg | 5 % | |
Sodium 111.5mg | 4 % | |
Potassium 807.8mg | 21 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 22.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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