Butternut Squash Casserole

Butternut Squash Casserole might be a good recipe to expand your side dish repertoire. This gluten free, lacto ovo vegetarian, and primal recipe serves 12 and costs 65 cents per serving. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 185 calories. 52 people were impressed by this recipe. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up ground cinnamon, apricots, plain yogurt, and a few other things to make it today. It is perfect for Winter. It is brought to you by Taste of Home. Overall, this recipe earns a super spoonacular score of 85%. Try Butternut squash casserole, Butternut Squash Casserole, and Butternut Squash Casserole for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 medium apple, cubed

6 to 8 dried apricots, chopped (about 1/3 cup)

5 cups shredded peeled butternut squash

1 egg, lightly beaten

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Juice and grated peel of 1 lemon

3 tablespoons plain yogurt

1 cup raisins

2 cups ricotta cheese

1/2 cup chopped walnuts

Equipment:

bowl

baking pan

aluminum foil

kitchen thermometer

Cooking instruction summary:

Directions In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11-in. x 7-in. baking dish. In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts. Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°. Yield: 10-12 servings. Originally published as Butternut Squash Casserole in Bountiful Harvest Cookbook1994, p22 Nutritional Facts 1 serving (1 cup) equals 199 calories, 8 g fat (3 g saturated fat), 35 mg cholesterol, 65 mg sodium, 29 g carbohydrate, 5 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, toss squash with lemon juice and peel.

2. Place half in the bottom of a greased 11-in. x 7-in. baking dish.

3. In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts.

4. Cover with foil.

5. Bake at 375° for 35-40 minutes or a thermometer reads 160°.


Nutrition Information:

Quickview
184k Calories
7g Protein
9g Total Fat
21g Carbs
17% Health Score
Limit These
Calories
184k
9%

Fat
9g
14%

  Saturated Fat
3g
25%

Carbohydrates
21g
7%

  Sugar
3g
4%

Cholesterol
35mg
12%

Sodium
48mg
2%

Get Enough Of These
Protein
7g
14%

Vitamin A
6500IU
130%

Vitamin C
15mg
18%

Manganese
0.36mg
18%

Calcium
132mg
13%

Phosphorus
124mg
13%

Potassium
413mg
12%

Fiber
2g
11%

Selenium
7µg
11%

Magnesium
38mg
10%

Vitamin B2
0.15mg
9%

Copper
0.18mg
9%

Vitamin B6
0.17mg
9%

Folate
29µg
7%

Vitamin E
1mg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
6%

Zinc
0.83mg
6%

Vitamin B3
0.98mg
5%

Vitamin B5
0.45mg
5%

Vitamin B12
0.19µg
3%

Vitamin K
1µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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