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Add a photoServings: 12
Ingredients
- 3 1/2 lb Butternut squash, peeled, in 3/4 " cubes
- 1/3 c. Unsifted flour
- 2 lrg Leeks, split lengthwise, rinsed, thinly sliced
- 1 c. Shredded Parmesan cheese
- 1 1/2 c. Lowfat milk
- 1 1/2 c. Heavy cream
- 1 tsp Salt
- 3/4 tsp Grnd nutmeg
- 3/4 tsp Grnd ginger
- 1/2 tsp Fresh grnd pepper
Directions
- Preheat oven to 350 F. Greased 2 1/2 quart. shallow baking dish. In large bowl, toss squash with flour till coated. Place half the squash in prepared dish. Sprinkle with leeks and half the cheese. Top with remaining squash and cheese. In bowl, with remianing flour from coating squash, combine lowfat milk, cream salt nutmeg, ginger and pepper. Mix till blended. Pour over squash. Bake for 1 hour or possibly till squash is tender and sauce is thickened and bubbly. Let stand for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 156 | |
| Calories from Fat 69 | 44% |
| Total Fat 7.87g | 10% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 331mg | 14% |
| Potassium 462mg | 13% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.12g | 3% |
| Protein 5.36g | 9% |
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