Acorn, Butternut Squash And Parsnips Gratin

• 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)

1. Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
2. Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
3. Spoon squash mixture into a 2 quart casserole coated with cooking spray.
4. Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
5. Sprinkle with cheese.
6. Bake, uncovered, an additional 15 minutes.
7. Garnish with oregano, if desired.
8. NOTES : Use any combination of winter squash to equal 6 cups, if desired.

breadcrumbs, fresh parsley, salt, oregano, thyme, pepper, acorn squash, butternut squash, parsnips, olive oil, olive oil, cheddar cheese, oregano

Taken from www.food.com/recipe/acorn-butternut-squash-and-parsnips-gratin-325 (may not work)