Butternut Squash Almond Gratin
1 butternut squash (2 - 2 1/2 lbs.)
1/2 cup lowfat milk
Salt and pepper
3 Tbs. butter
2/3 cup slivered almonds
1/3 cup sliced green onions
1/4 to 1/2 tsp. hot pepper sauce
2/3 cup unseasoned dry bread crumbs
1 tsp. dried thyme
Heat oven to 375 degrees.
Halve squash vertically and remove seeds. Place cut sides down in shallow baking dish; add 1/4 inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick.
Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper.
Spoon an even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir, 3 to 4 minutes, until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer.
Bake in center of oven, 20 to 25 minutes, until squash is heated through and almond mixture is browned and crisp.
Calories 261; Fat 14 g; Sat Fat 4.3 g; Mono Fat 7.2 g; Poly Fat 2.0 g; Protein 7 g; Carb 30 g; Fiber 4 g; Cholesterol 19 mg; Sodium 255 mg; Calcium 161 mg; Potassium 603 mg; Vitamin E 3.6 mg*;