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20 minute dinner recipes

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Butternut Squash Gratin with Gremolata & Golden Raisins


From EatingWell:  January/February 1996

Slices of rich butternut squash are layered with a raisin-spiked gremolata—a classic combination of parsley, lemon zest and garlic used to garnish Italian dishes, particularly osso bucco—in this gratin. Make it a meal: Serve with Garlic-Roasted Pork.

6 servings | Active Time: 30 minutes | Total Time: 1 3/4 hours



  1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
  2. Plump raisins in hot water for 10 minutes. Drain and put in a food processor fitted with steel blade. Add parsley, lemon zest, and garlic and pulse until the mixture begins to form a rough paste, 3 to 4 times; set aside.
  3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add leeks and cook, stirring occasionally, until the leeks are limp, about 5 minutes. Season with salt and pepper and set aside.
  4. Arrange half of the squash slices in the prepared dish. Cover with the leeks and half of the raisin mixture. Layer the remaining squash over the top. Cover tightly with foil and bake until the squash is very tender,about 1 hour.
  5. Combine breadcrumbs with the remaining raisin mixture and sprinkle over the squash. Drizzle with the remaining 1 teaspoon oil and bake, uncovered, until the top is golden, 10 to 15 minutes longer.


Per serving : 152 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 3 g Protein; 3 g Fiber; 556 mg Sodium; 406 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Tips & Notes