Butternut Squash Gratin - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This simple gratin makes use of sweet and bright butternut squash, perfect for a satisfying and seasonal fall or winter dish.
Ingredients
- 1/2 tsp. salt
- 1 butternut squash
- 1/4 c. lower-sodium chicken broth
- 1 tbsp. margarine or butter
- 1/2 c. panko (Japanese-style bread crumbs)
- 1 1/2 oz. Parmesan cheese
- 1 tbsp. olive oil
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper
Instructions
- Preheat oven to 400 degrees F. Grease 2-quart shallow baking dish.
- Sprinkle 1/4 teaspoon salt all over squash. In prepared baking dish, arrange squash in overlapping layers; pour broth into dish. Dot squash with the butter or margarine. Cover tightly with foil and bake 35 minutes, or until a knife pierces through squash with only slight resistance.
- Meanwhile, in a small bowl, combine panko, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon salt until well mixed.
- Uncover squash and sprinkle evenly with panko mixture. Bake, uncovered, 12 to 15 minutes or until crumbs are golden brown. Garnish with thyme sprigs.
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