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Categories: Healthy eating, Main courses, Sides

Winter squash gratin

Squash is so beautiful and abundant this time of year, it seems a shame to leave it off the Thanksgiving menu. So we created two easy dishes using especially pretty varieties: the delicata, an oblong golden squash with greenish stripes, ... Read more

Total time: 1 1/2 hours | Serves 8
Note: From "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan.
  • 3 tablespoons butter, divided
  • 4 sweet dumpling squashes, peeled, halved and thinly sliced (about 2 pounds)
  • 2 cups thinly sliced red onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups chicken broth
  • 1/2 cup whipping cream
  • 2 tablespoons minced parsley

Step 1Heat the oven to 375 degrees. Butter a 13-by-9-inch oval baking dish with 1 tablespoon of the butter. Arrange the sliced squashes in the dish; set aside.

Step 2Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of butter and heat until melted. Add the onions and cook, stirring occasionally, until soft and caramel-colored, 8 to 10 minutes. Season with the salt and pepper. Stir in the chicken broth. Bring to a boil and pour over the squash.

Step 3Cover and bake 15 minutes, then uncover and continue to bake until the squash is tender, 30 minutes. Pour the whipping cream evenly over the top and bake until the top begins to brown, another 15 to 20 minutes. Sprinkle with the parsley before serving.

Each serving:
167 calories; 220 mg. sodium; 32 mg. cholesterol; 10 grams fat; 6 grams saturated fat; 19 grams carbohydrates; 3 grams protein; 5.16 grams fiber.
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