Butternut squash gratin variations: For an unusual pasta dish, prepare and bake the vegetables as in steps 1 and 2 above. Chop the vegetables and stir into them a good-quality bottled tomato pasta sauce. Toss the sauce with hot cooked pasta.
Per serving: 219 calories, 10 g protein, 6 g total fat, 3 g saturated fat, 7 mg cholesterol, 30 g total carbohydrate, 13 g sugars, 5 g fibre, 112 mg sodium
Both butternut squash and corn contain soluble fibre, which may help reduce LDL (“bad”) cholesterol by blocking its absorption into the body.