Squash Gratin

When it comes to culinary inspiration, one of my favorite muses is most definitely my beloved sister-in-law Barb. In addition to her extensive repertoire, she has a great collection of cookbooks. I recently thumbed through one that featured entrees under 300 calories per serving, and was excited to find a recipe for butternut gratin.

Having never made a squash dish before (or a gratin, for that matter), this was uncharted territory for me. I didn’t realize how large a butternut squash in until I saw it in the supermarket, at which point I happily made the suggested substitute for acorn squash instead.

One of the things I love about this recipe is how easy it is. You nuke the squash and then the gratin mixture, and prep time is about 30 minutes. The flavor combination of squash, pork chops, onions, bread crumbs and reduced-fat cheddar cheese is delicious. A satisfying entrée that scrimps on calories and not taste. Here’s how to make it: