Cheddar–Butternut Squash Gratin


Made with squash, leeks, onions, and a little cheese, this simple dish masquerades as complex and rich. Any winter squash will work in this recipe, as will pumpkin.

  • 6Servings


  • all-purpose flour
  • low-sodium vegetable broth
  • low-fat milk
  • onion
  • butternut squash
  • leek
  • sharp cheddar cheese


1  Preheat oven to 375°F. Coat 8-inch-square baking dish with cooking spray.

2 Spread 2 cups squash evenly over bottom of prepared pan. Layer with 1 cup leek, 1 cup onion, 1 Tbs. flour, and 1/4 cup cheese, and season with salt and pepper, if desired. Repeat. Top with remaining squash, then pour in broth and milk, and top with rosemary sprig. Cover with foil, and bake 40 minutes.

3  Remove pan from oven, remove foil, and sprinkle with remaining 1/4 cup cheese. Return to oven, and bake, uncovered, 10 minutes more. Cool 5 minutes before serving.

Nutrition Information

  • Serving Size: Per 1 1/2-cup serving
  • Calories: 160
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 15 mg
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 143 mg
  • Sugar Content: 7 g