Sweet Peas and Saffron · by Annie★ 5.0 (2)
Brussels Sprouts Gratin with Butternut Squash
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 19%
CARBS 20G37% OF CAL
6G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 12G52% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted brussels sprouts and butternut squash in a luxurious cheese sauce, finished with melted gruyere on top. This rich gratin is creamy and comforting, a perfect holiday side dish that even picky eaters enjoy.
sideamericancasserole🥧 baking dish🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 24 oz brussels sprouts (ends trimmed and sliced in half)
- 20 oz butternut squash (peeled & chopped into 1 inch cubes)
- 2 tablespoons olive oil
- 1 1/2 tablespoon unsalted butter (21 g)
- 1 teaspoon dried sage leaves (crumbled)
- 1/8 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 1/2 tablespoons all purpose flour (23 g)
- 1 cup 2% milk
- 1 1/4 cups shredded cheese (divided; mozzarella works but go for gruyere if you can)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 19%
CARBS 20G37% OF CAL
6G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 12G52% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 362mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 204mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.