Layered Squash Gratin with Poblanos and Cream

Name: Layered Squash Gratin with Poblanos and Cream
Prep time: 30 min
Total time: 2 h
Yield: 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

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

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

by Qué Rica Vida Cocina

Updated Oct 24, 2011

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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

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.

Nutrition Information

260 Calories, 18g Total Fat, 6g Protein, 17g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 170

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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