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Fiber-Boosted Butternut Squash Gratin

Enjoy this simple casserole for a high fiber plant-based lunch or double it and serve as a side dish. You can make the whole dish in a small cast iron skillet, a large ramekin or a small casserole dish.


  • Cooking spray
  • 2/3 cup Fiber OneTM Original cereal lightly crushed
  • 1/2 teaspoon minced fresh rosemary or ¼ teaspoon dried
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon butter melted
  • 2 tablespoons low sodium vegetable stock divided
  • 2 tablespoons diced onion
  • 1/2 teaspoon olive oil
  • 1 ¼ cup cubed frozen butternut squash
  • 1 Pinch of salt
  • 2 teaspoons brown sugar
  • 1 tablespoon shredded Swiss cheese


  • Spray a small (18-ounce) casserole dish with cooking spray and set aside. Preheat oven to 375F. Defrost the squash in the microwave squash at 70% power for 1 to 2 minutes.
  • Place Fiber OneTM Original into a food processor and pulse until you have coarse crumbs. (If you don’t have a food processor, place the cereal into a freezer bag and roll with a rolling pin until crushed).
  • In a small bowl, combine the cereal, rosemary, Parmesan, melted butter and 1 teaspoon of the stock. Mix well.
  • Heat oil in a small nonstick skillet until hot. Add onion and sauté for 2 minutes.
  • Salt the squash and pour the remaining stock over it. Top it with the onion mixture and mix gently to combine. (you can freeze the dish at this point for up to 3 months, or store in refrigerator overnight). Top evenly with the Fiber OneTM mixture and bake for 15 minutes.
  • Remove gratin from oven and top evenly with the Swiss cheese. Return to oven for 10 to 12 more minutes, until lightly browned. Serve warm.


Prep: 10 minutes
Total: 35 minutes
Serving: 1 casserole
Yield: 1 serving