Parmesan Butternut Squash Gratin
75 mins (prep 25, cooking 50)
8 ingredients
6 servings
From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.

Categories:  holiday , side-dish , seasonal , winter , fall , <-4-hours , vegetarian , thanksgiving , squash , vegetable , time-to-make ,
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Serving Size (20.5 g)
Servings 6
Amount per Serving
Calories 97.11 Calories from Fat 74.79
% Daily Value *
Total Fat 8.31g 76.73%
Saturated Fat 5.13g 154.0%
Trans Fat 0.33g %
Cholesterol 21.2mg 42.39%
Sodium 208.69mg 52.17%
Total Carbohydrate 4.91g 9.83%
Dietary Fiber 0.29 g 7.03%
Sugars 0.51 g %
Protein 1.0g 11.96%
Vitamin A 246.46IU% Vitamin C 0.02mg%
Calcium 28.33mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large garlic cloves, grated parmesan cheese, chopped fresh parsley