Recipe: Squash and Parsnip Gratin

SQUASH AND PARSNIP GRATIN
Source: Cooking Light Magazine; 1995 Nov/Dec
Servings: 6 (serving size 1 cup)

1/3 cup dry breadcrumbs
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 cups (1 pound) acorn squash cubed and peeled*
2 cups (1/2 pound) butternut squash cubed and peeled*
2 cups chopped peeled parsnip
1 tablespoon olive oil
Olive oil-flavored vegetable cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Oregano sprigs (optional garnish)

Preheat oven to 325 degrees F. Coat a 2-quart casserole with cooking spray.

Combine the breadcrumbs, parsley, salt, oregano, thyme, and pepper in a large bowl, and stir well.

Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into prepared casserole.

Cover and bake at 325 degrees for 1 1/2 hours.

Sprinkle with cheese, and bake, uncovered, an additional 15 minutes.

TO SERVE:
Garnish with oregano, if desired.

*Use any combination of winter squash to equal 6 cups, if desired.