It’s ok to take shortcuts, even on special occasions. The best shortcuts are the ones that no one suspects. This recipe for Butternut Squash Spirals Gratin, that I developed for Green Giant, uses their frozen Veggie Spirals. And even though they’re frozen, there’s no sacrifice on flavor or texture.
This gratin is so easy not only will it be a favorite at your Holiday dinner, but you’ll be making it every week. All you have to do is thaw the spirals, add them and a few other ingredients to a baking dish, then pop it in the oven.
Seriously, the hardest thing about making this recipe is grating a half cup of cheese. While Swiss will do (and you can find that already shredded if you want to make this even easier), a good Gruyere will really make this dish stand out.
This butternut squash gratin is creamy and decadent, so a little goes a long way. This recipe is also a great choice if you have any vegetarians at the table, as it’s filling enough to be a main dish.
- ¼ cup whole wheat Panko bread crumbs
- 3 tablespoons grated Parmesan cheese, divided
- 1 tablespoon chopped fresh rosemary, divided
- 1 12 oz. package Green Giant™Veggie Spirals Butternut Squash, thawed and drained
- 1/2 cup shredded Gruyere or Swiss cheese
- 1/2 cup heavy cream
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Preheat oven to 375°F. Spray a shallow 1-quart baking dish with nonstick cooking spray. Combine bread crumbs, 1 tablespoon Parmesan and 1 teaspoon rosemary; set aside.
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Arrange Green Giant™ Veggie Spirals Butternut Squash in prepared baking dish. Toss gently with Gruyere, remaining Parmesan and rosemary and season with salt and pepper. Pour cream evenly over Spirals then evenly top with bread crumb mixture.
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Bake 25 minutes or until Spirals are tender and top is golden brown.
