Butternut Squash Gratin

Grrrrrgh!
Course : Squash
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 cups torn day-old country-style bread
3/4 pound butternut squash
2 tablespoons olive oil -- divided use
1 large leek -- washed
1 clove garlic -- minced
2 teaspoons chopped fresh thyme
1 large egg -- slightly beaten
1 cup ricotta cheese -- part skim milk
1/4 cup parmesan cheese -- freshly grated
3 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 teaspoon black pepper to taste
1 package tossed salad -- optional
 

Preparation:

PREPARATION NOTE: To lower the overall sodium content of the recipe, reduce the amount of salt to 1/4 teaspoon. Toss together your favorite salad greens, fresh tomatoes, cucumbers; top with a low-fat dressing and your meal is complete. 1. Heat oven to 350 degrees. Lightly oil a 2-quart shallow baking dish. 2. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes. Drain and set aside. 3. Peel, seed and coarsely grate squash. 4. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add leek and cook, stirring, until softened, 3 to 4 minutes. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes. Let cool slightly. 5. Transfer squash mixture to a large bowl. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine. 6. Spread squash mixture evenly in prepared baking dish. Drizzle with remaining 1 tablespoon oil. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges.

 

Nutritional Information:

169 Calories (kcal); 12g Total Fat; (60% calories from fat); 8g Protein; 9g Carbohydrate; 55mg Cholesterol; 378mg Sodium