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Recipes
Butternut, Parsnip, and Bacon Gratin
9 servings
1 hour, 25 minutes total (Active 25 minutes)

Ingredients

  • 1 lb fresh parsnips (or carrots)
  • Cooking spray
  • 4 cups diced fresh (or frozen) butternut squash (15–19 oz)
  • 1 (15 oz) jar Alfredo sauce
  • ½ teaspoon dried thyme
  • Nonstick aluminum foil
  • 4 oz Deli Gruyère cheese, shredded
  • 4 slices bacon, thinly sliced
  • ½ cup panko bread crumbs

Steps

    1. Preheat oven to 400°F. Peel parsnips and cut into 1-inch cubes (to match squash). Coat 9-inch square baking dish with spray.
    2. Combine parsnips, squash, Alfredo sauce, and thyme; stir to blend. Cover dish with foil; bake 50–60 minutes or until vegetables are tender.
    3. Meanwhile, shred cheese (1 cup) and slice bacon (wash hands). Place bacon in large sauté pan over medium heat. Cook 6–8 minutes, stirring occasionally, or until crisp. Remove bacon from pan (reserving 1 tablespoon pan drippings). Stir panko into pan; cook 4–5 minutes, stirring occasionally, or until golden and toasted. Remove mixture from pan.
    4. Remove foil from gratin. Combine cheese, bacon, and panko; sprinkle evenly over gratin. Bake 5 minutes more or until cheese has melted. Let stand to cool 10 minutes before serving.

Amount per ⅑ recipe serving: Calories 240, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 50mg, Sodium 470mg, Total Carb 18g, Fiber 4g, Sugars 4g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%