Ingredients:
1/3 cup dry breadcrumbs
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 cups acorn squash, cubed and peeled ( 1 pound)
2 cups butternut squash, cubed and peeled ( 1/2 pound)
2 cups parsnips, peeled, chopped
1 tablespoon olive oil
olive oil-flavored vegetable cooking spray
1/2 cup reduced-fat sharp cheddar cheese, shredded ( 2 ounces)
oregano sprigs (optional)
Directions:
Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
Spoon squash mixture into a 2 quart casserole coated with cooking spray.
Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
Sprinkle with cheese.
Bake, uncovered, an additional 15 minutes.
Garnish with oregano, if desired.
NOTES : Use any combination of winter squash to equal 6 cups, if desired.
Servings: 6
Time preparation: 35 min.
Time total: 170 min.