skinny mom butternut squash au gratin

Skinny Butternut Squash Au Gratin

Prep time: 45 minutes

Cook time: 45 minutes

Yield: 8 servings

Serving size: 1/8 of casserole


  • 1 Tbsp rosemary and garlic seasoning mix
  • ¼ tsp nutmeg
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 Bay leaves
  • ¼ tsp minced garlic
  • ½ onion, chopped
  • 4 oz Neufchatel cheese or ⅓ less-fat cream cheese
  • 1½ cup low moisture, part-skim, shredded Mozzarella cheese
  • 1 butternut squash, peeled, seeded + sliced into ⅛-inch slices
  • 1½ cups skim milk


  1. Preheat oven to 400 degrees. Lightly spray a 9x13 inch baking dish.
  2. In a medium sauce pan, add onions, cream cheese, milk, nutmeg, salt, pepper, Bay leaves, and minced garlic.
  3. Stir all ingredients together in sauce pan and simmer for 30-35 minutes, stirring occasionally.
  4. Using a mesh strainer or cheese cloth, strain and separate the liquid from the seasoning into a separate bowl.
  5. Layer a single layer of squash slices into the bottom of the 9" x 13" baking dish.
  6. Sprinkle the layer of squash with some of the Mozzarella cheese.
  7. Pour ½ of the liquid mixture onto squash layer.
  8. Top the liquid and squash with a an additional amount of Mozzarella cheese.
  9. Add the additional squash slices on top of cheese to form second layer.
  10. Again top with Mozzarella cheese and pour remaining sauce over squash.
  11. Top the squash with any remaining Mozzarella cheese.
  12. Allow ingredients to settle for 3-4 minutes.
  13. Place squash in the oven and bake for 40-45 minutes until sauce is bubbly and cheese is brown.
  14. Allow baked squash to cool before serving.

Nutrition Information

Per Serving:

Calories: 152

Fat: 6g

Carbohydrates: 16g

Fiber: 3g

Protein: 12g

Sugars: 6g

Sodium: 307mg

Vitamin A: 10 %

Vitamin C: 3 %

Calcium: 27 %

Iron: 1 %

WWP+: 4 points