Butternut Squash Gratin Recipe

I found this tasty Butternut Squash Gratin Recipe in my Shape Magazine and I just had to try it. I loved it! I think it's a great healthy alternative to potatoes au gratin. Added bonus..."A single serving provides half of your calcium needs for the day," according to Shape Magazine. Can't beat that!

Serves 2


  • 1 large butternut squash (about 1.5lbs) peeled, seeded, and cut into 3/4 inch pieces
  • 1 cup low-sodium vegetable stock
  • 1/2 cup grated Gruyere cheese (or substitute with any type of swiss cheese)
  • salt and pepper to taste

Make it

  1. Heat oven to 350 degrees.
  2. Prepare squash: Cut off and discard the stem of squash. Divide squash into to pieces by slicing through it horizontally. Peel each half with a sharp knife. Using a spoon, scoop out seeds. Then cut squash into 3/4 inch pieces.
  3. Place squash in large saucepan, cover them with water and bring to boil. Cook over high heat for 2 minutes, then drain in a colinder.
  4. Pour thin layer of vegetable stock on bottom of 9x12 inch baking dish and alternate layers of squash and Gruyere, saving some cheese for the top. Add salt and pepper to taste.
  5. Top with remaining vegetable stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.

Nutritional Information per serving (1.5cups)

  • calories 285
  • fat 10g
  • sodium 61 mg
  • carbs 40g
  • fiber 7g
  • protein 13g

Source: Shape Magazine (Kyle Shadick, R.D.)

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