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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Pepper and Squash Gratin
Yield: Makes 8 servings
Ingredients:
12
ounces russet potato, unpeeled
8
ounces yellow summer squash, thinly sliced
8
ounces zucchini, thinly sliced
2
cups frozen pepper stir-fry blend, thawed
1
teaspoon dried oregano leaves
1/2
teaspoon salt
Black pepper
1/2
cup grated Parmesan cheese or shredded reduced-fat sharp Cheddar cheese
1
tablespoon butter or margarine, cut into 8 pieces
Preparation:
1.
Preheat oven to 375°F. Spray 12X8-inch glass baking dish with nonstick cooking spray. Pierce potato several times with fork. Microwave on HIGH 3 minutes. Cut potato into thin slices.
2.
Layer half of potatoe slices, yellow squash, zucchini, pepper stir-fry blend, oregano, salt, black pepper and cheese in prepared baking dish. Repeat layers. Top with butter. Cover tightly with foil; bake 25 minutes or until vegetables are just tender. Remove foil; bake 10 minutes more or until lightly browned.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Saturated Fat | 2 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 106 |
| Protein | 4 g |
| Sodium | 267 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Vegetable Side Dish
