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Categories:
breadcrumbs fresh parsley salt oregano thyme pepper acorn butternut squash peeled parsnip olive oil olive oil Cheddar cheese oregano
Viewed: 52 - Published at: 2 years agoIngredients
- 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 cubed peeled acorn squash (about 1 pound)
- 2 cups cubed peeled butternut squash (about 1/2 pound)
- 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)
Method
- Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired.
- Note: Use any combination of winter squash to equal 6 cups, if desired.
