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.
- 1/4 cup golden raisins
- 1 cup chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 2 cloves garlic, very finely chopped
- 3 teaspoons extra-virgin olive oil, divided
- 2 large leeks, cleaned and sliced (about 3 cups)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 small butternut squash (about 1 pound), peeled, seeded and sliced 1/4 inch thick
- 1 1/2 cups fresh breadcrumbs, (see Tip)
- Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
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.
Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (53% dv), Folate (23% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Side dish, vegetable
- January/February 1996