AuGratin Butternut Squash

Augratin Butternut Squash Recipe

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Camille Hatcher


We love heart-healthy squash and this recipe is one of the best.

★★★★★ 1 vote
10 Min
50 Min


2-1/2 lbs. butternut squash
1/4 c
vegetable broth (fat free)
1 Tbsp
butter (light)
1/2 c
panko bread crubs
1/2 c
grated parmesan cheese
1 Tbsp
olive oil (light)
1- 1/2 tsp
mrs. dash seasoning table blend
1/4 tsp
crushed red pepper (optional)


1Preheat oven to 400-degrees. Spray 9x13 inch baking dish with non-stick cooking spray.
2Cut ends off squash. With vegetable peeler, peel squash and cut into half lengthwise. Cut each half lengthwise into thirds. Cut each 'spear' into 1/2 inch slices.
3Place squash in baking dish and sprinkle with Mrs. Dash. Pour broth into dish and dot with butter. Cover tightly with foil and bake 35-40 minutes or until knife pierces squash with slight resistance.
4In bowl combine Panko, cheese, oil and red pepper; mix well.
5Uncover squash and sprinkle evenly with Panko mixture. Return to oven and bake, uncovered, an additional 10-15 minutes or until crumbs are golden brown.
6Serves 6 - 160 calories per serving.

About AuGratin Butternut Squash

Course/Dish: Vegetables