While searching for a use for the bag of butternut squash I had in the freezer, I found this unusual recipe on Epicurean.com. For the adaptation listed here, I simplified the ingredients and steps, and improved the nutrition a bit. The result is creamy and delicious, but lower fat and calories than the original. Enjoy!
Ingredients
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried oregano
- 1 bag frozen cubed butternut squash, or 1 lb. fresh butternut squash, cubed
- 2/3 cup shredded part-skim mozzarella cheese
- 1/2 cup tomato sauce
- 1/4 cup 2% low-fat cottage cheese
- 1 1/2 pounds medium red potatoes, skinned and sliced thin (about 5 medium red potatoes)
- 1 1/4 cups skim milk
- 3 Tbsp. bread crumbs
- Oil for greasing the baking dish
Equipment
- 8×8 inch baking dish
- Food processor is very helpful but not required
Directions
- Preheat oven to 350 degrees F.
- Oil an 8×8 inch glass baking dish. (I recommend greasing the dish with olive oil or canola oil, not just nonstick spray, because this recipe tends to stick.)
- In a medium bowl, mix the garlic, salt, pepper, oregano, squash, mozzarella cheese, tomato sauce, and cottage cheese.
- Assemble the layers like this, starting at the bottom:
• 1/3 of the red potato slices
• 1/2 of the wet mixture
• 1/3 of the red potato slices
• Remaining wet mixture
• Remaining red potato slices - Pour the milk over the whole dish. It will look like too much milk, but trust me, it will absorb during the baking.
- Sprinkle the bread crumbs on top.
- Bake uncovered at 350 degrees F for about 40 minutes. The potatoes should be just tender and the liquid should be bubbling.
- Increase the oven temperature to 400 degrees F and bake for 30 minutes more, until most of the liquid has been absorbed and the top looks golden.
- Remove from the oven and let sit for 15 minutes before serving.
Source
Adapted from “Squash and Potato Gratin Recipe” on epicurean.com.