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
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1996