Roasted Squash Gratin

Roasted Squash Gratin
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Calories 192 cals
Total Fat 8 g
Cholesterol 15 mg
Dietary Fiber 2 g
Sodium 369 mg
Protein 6 g
Total Carbohydrate 25 g

Prep Time: 40 Minutes

Time to Table: 1 Hour

Serves: 8 (1/2 cup per serving)


  • 1 butternut squash, peeled and cubed
  • 1 sweet onions, cut in 1/2 inch wedges
  • 2 tablespoons vegetable oil
  • 3/4 cup skim milk
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Daisy Light Sour Cream
  • 1 1/4 cups dry Panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sliced green onions
  • 1 teaspoon finely chopped sun dried tomatoes


Heat the oven to 425 degrees. Spray a 1 1/2-quart shallow casserole with cooking spray. Place the squash and onions in a 15x10-inch baking pan with sides. Drizzle with oil, stirring to coat all sides. Bake for 25 to 30 minutes or until the squash and onion are tender, stirring twice. Remove from the oven; reduce the heat to 375 degrees. Meanwhile, in a 1-quart saucepan, mix the milk and flour with a wire whisk until smooth. Whisk in the salt, thyme, pepper and nutmeg. Cook over medium heat until the mixture boils, stirring frequently. Boil for 1 minute. Remove from the heat and stir in the sour cream. Set aside. In a medium bowl, mix the breadcrumbs, butter, Parmesan cheese, green onions and sun-dried tomatoes. Spoon the squash and onion into the casserole dish. Pour the sauce over the vegetables and stir to coat. Top the squash with the breadcrumb mixture. Bake for 20 minutes or until bubbly around the edges and the crumbs are golden brown.


Average Rating:
4 out of 0 5
Lharsma 06/22/2016

I received Daisy sour cream in exchange for a review and decided to test it with this recipe. I used yellow squash and zucchini and regular bread crumbs but mostly otherwise followed the recipe. It was delicious! All four adults at dinner went back for seconds or thirds.

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