I brought this to a gathering last week. The dinner theme was ‘fall flavors’ so I decided to give this a go. This gratin was a huge hit and I made promises to share the recipe. The butternut is sliced thin enough that it becomes tender and sweet.
1 Tbsp rosemary and garlic seasoning mix (if you do not have the mix, make your own by mixing ½ tbsp rosemary with ½ tbsp garlic powder)
¼ tsp Nutmeg
½ tsp sea salt
½ tsp black pepper
2 Bay leaves
¼ tsp minced garlic
½ onion, chopped
4 ounce Neufchatel cheese or ⅓ less fat cream cheese
1 ½ cup low moisture/part skim Mozzarella shredded cheese
1 butternut squash, peeled, seeded, and sliced into ⅛ inch slices
3 cups fat free skim milk
Preheat oven to 400 degrees. Lightly spray a 9×13 inch baking dish.
In a medium sauce pan, add onions, cream cheese, milk, nutmeg, salt, pepper, Bay leaves, and minced garlic.
Stir all ingredients together in sauce pan and simmer for 30-35 minutes, stirring occasionally.
Using a mesh strainer or cheese cloth, strain and separate the liquid from the seasoning into a separate bowl.
Layer a single layer of squash slices into the bottom of the 9×13 inch baking dish.
Sprinkle the layer of squash with some of the Mozzarella cheese.
Pour ½ of the liquid mixture onto squash layer.
Top the liquid and squash with a an additional amount of Mozzarella cheese.
Add the additional squash slices on top of cheese to form second layer.
Again top with Mozzarella cheese and pour remaining sauce over squash.
Top the squash with any remaining Mozzarella cheese.
Allow ingredients to settle for 3-4 minutes.
Place squash in the oven and bake for 40-45 minutes until sauce is bubbly and cheese is brown.
Allow baked squash to cool before serving.
Recipe from Skinny Mom