Low Fat Butternut Squash Gratin Recipe

Ingredients

3 cups torn day-old country-style bread

3/4 pound butternut squash

2 tablespoons olive oil

1 leek, washed

--cut in 2-inch lengths

-- and julienned

1 large clov garlic, minced

2 teaspoons chopped fresh thyme

1 large egg, lightly beaten

1 cup part-skim ricotta cheese

1/4 cup freshly grated parmesan cheese

3 tablespoons chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Method

1.Preheat oven to 350°F.

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 nonstick 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.

MAKES 6 SERVINGS.

190 calories per serving; 9 grams protein; 10 grams fat (3.

5 grams saturated fat); 18 grams carbohydrate; 445 mg sodium: 50 mg cholesterol; 2 grams fiber.

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