Butternut Squash Gratin with Blue Cheese and Sage

Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C.


YIELD: 6 servings (serving size: about 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients

5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
Preparation

1. Preheat oven to 400°.

2. Steam butternut squash, covered, 10 minutes or until tender.

3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Nutritional Information
Amount per serving
Calories: 186
Calories from fat: 31%
Fat: 6.4g
Saturated fat: 2.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 5.1g
Carbohydrate: 30.9g
Fiber: 4.8g
Cholesterol: 7mg
Iron: 1.7mg
Sodium: 379mg
Calcium: 173mg