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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Side dish, vegetable
- January/February 1996