Diabetic Cooking

Butternut Squash and Apple Gratin

Packed with nutrients such as vitamin A, vitamin C and potassium, this gratin makes a healthy and elegant side dish. And combining butternut squash, apples, cranberries and walnuts, it’s the quintessential fall food!



  • 3 cups diced peeled butternut squash
  • 1 1/2 cups diced peeled firm Gala apple
  • 3 tablespoons dried sweetened cranberries
  • 3 tablespoons chopped walnuts
  • 2 teaspoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
  • 1/8 teaspoon black pepper
  • 1/2 cup orange juice
  • 1/2 cup fresh whole wheat bread crumbs*
  • 1 tablespoon unsalted butter, melted


Preheat oven to 400°F. Spray 9-inch pie plate with nonstick cooking spray.

Steam squash in steamer basket over boiling water 5 minutes or until tender.

Combine butternut squash, apple, cranberries, walnuts, brown sugar, cinnamon, salt, if desired, and pepper in large bowl; gently mix. Pour in orange juice. Spoon evenly into prepared pie plate.

Cover and bake 20 minutes or until squash and apple are fork-tender.

Meanwhile, combine bread crumbs and butter in small bowl; mix well. Sprinkle evenly over apple mixture. Bake, uncovered, 10 minutes or until topping is golden brown.

*Note. To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 70 mg, Fiber: 2 g

Exchanges per serving: 1 bread/starch, 1/2 fat, 1 fruit.

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