Acorn, Butternut Squash & Parsnips Gratin Recipe
Serves 6

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 sprig (optional)

Combine the first 6 ingredients in a large bowl, and stir well.

Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2- quart casserole coated with cooking spray.

Cover and bake at 325 degrees for 1-1/2 hours.

Sprinkle with cheese, and bake, uncovered, an additional 15 minutes.

Serving Ideas : Garnish with oregano, if desired.

Notes: Use any combination of winter squash to equal 6 cups, if desired.