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Layered Squash Gratin with Poblanos and Cream

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 15
  • Servings 16

Ingredients

2
medium butternut squash (2 lb each), peeled, halved, seeded, cut into 1/2-inch slices
3
tablespoons olive oil
1
medium leek, rinsed, sliced
3
large cloves garlic, thinly sliced
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried thyme leaves
3/4
cup whipping cream
1
package (8 oz) cream cheese
1
cup Mexican-style sour cream
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
4
large poblano chiles, roasted, stemmed, peeled, seeded, sliced
8
oz Oaxaca, quesadilla or mozarella cheese, shredded (2 cups)
1
cup Progresso™ panko bread crumbs
Paprika, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
320mg
13%
Potassium
350mg
10%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
6%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Arrange poblano chiles on top of squash that’s sprinkled with cheese and bread crumbs – a wonderful side dish.

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange squash slices overlapping slightly in baking dish.
  • 2 Meanwhile, in deep 10-inch skillet, heat 3 tablespoons olive oil over medium heat until hot. Add sliced leek, garlic, marjoram and thyme. Cook about 3 minutes, stirring occasionally, until onion is softened. Add cream and cream cheese. Simmer about 3 minutes or until thickened. Remove from heat. Stir in Mexican sour cream, and season with salt and pepper. Pour over squash in baking dish.
  • 3 Cover with foil. Bake 1 hour to 1 hour 15 minutes or until squash is tender. Arrange poblano chiles on top of squash; sprinkle with cheese and bread crumbs; sprinkle with paprika.
  • 4 Bake an additional 15 minutes or until light golden brown and bubbly. Let stand 10 minutes before serving.

Arrange poblano chiles on top of squash that’s sprinkled with cheese and bread crumbs – a wonderful side dish.

Rate and Comment

Arrange poblano chiles on top of squash that’s sprinkled with cheese and bread crumbs – a wonderful side dish.