Creamy Butternut Squash Gratin

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Holiday 2014

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Creamy Butternut Squash Gratin

Creamy Butternut Squash Gratin
2 tbsp. butter
1/2 cup chopped shallots
2 (10- oz.) containers Buitoni Light Alfredo Sauce
1/2 cup chicken stock
1/2 cup shredded Parmesan cheese (we love Parmigiano-Reggiano or Grana Padano)
1 tsp. McCormick Perfect Pinch Italian Seasoning
1/2 tsp. dried sage
1 (3 to 3-1/3 lb.) butternut squash
Freshly ground pepper to taste

A simple shortcut recipe that tastes so good, you’d never guess how easy it is to prepare!

Prep: 20 minutes, Cook: 50 minutes, Serves: 8 to 10

1. Preheat oven to 375°F. Melt butter in a medium skillet over medium heat. Add shallots and cook for 5 minutes or until softened. Stir in sauce, stock, cheese and herbs.

2. Peel squash with a vegetable peeler. Cut in half lengthwise and scoop out seeds. Slice 1/4-inch thick and transfer to a buttered 13 X 9-inch baking dish. Cover with plastic wrap and microwave on HIGH for 15 minutes or until squash is tender. Carefully drain off excess liquid.

3. Pour sauce over squash and stir lightly. Bake for 30 minutes or until top is lightly browned.

Nutritional Information:
204 calories, 8 g protein, 10 g total fat (6 g sat.), 23 g carbohydrate, 3 g fiber, 5 g sugar, 25 mg cholesterol, 472 mg sodium, 6 points


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