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:
covered percent of daily need
