This spin on a traditional dish replaces the potatoes with squash for a meal with a bit more fiber and fewer total carbs. This recipe uses panko to form the traditional crusty top, but you can also add Cheddar cheese for more flavor and a bit more fat.
Per Serving | Calories: 44 | Fat: 4 g | Protein: 0.8 g | Sodium: 304 mg | Fiber: 0 g | Carbohydrates: 1.4 g | Sugar: 1 g
INGREDIENTS | SERVES 6
1 large butternut squash, peeled and thinly sliced
1/2 cup skim milk
2 cloves garlic, minced
1/3 cup freshly grated vegetarian Parmesan cheese, divided
3/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1/2 cup panko bread crumbs
1. Preheat oven to 400°F.
2. In a large bowl, combine squash, milk, garlic, half the Parmesan, 1/2 teaspoon salt, and pepper.
3. Transfer squash mixture to a lightly oiled 10" × 13" baking dish, spreading evenly.
4. In a separate small bowl, combine butter, bread crumbs, and remaining salt and Parmesan.
5. Spread bread crumb mix over the casserole and bake 30–35 minutes. Finish with an additional 2 minutes under the broiler to crisp the top.
Butternut Squash: Underrated Superfood
Butternut squash is a low-fat, high-fiber, delicious food. It’s excellent for overall health, and the fiber will keep you full between meals and keep your digestive system happy. It’s very high in vitamin A, which is a potent fighter against breast cancer, as well as eye degeneration and the negative effects of aging.