Butternut Squash Casserole
Recipe: #3905
January 06, 2012
Categories: Casseroles, Side Dishes, Squash, Christmas, New Years, Thanksgiving, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"This is a very tasty casserole. It has the consistency of mashed potatoes. I found it on the Hungry Girl news letter but have made several changes to the original recipe. If you like squash you will love this recipe."
Ingredients
Nutritional
- Serving Size: 1 (161.2 g)
- Calories 72.8
- Total Fat - 1.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 52.1 mg
- Sodium - 322 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.4 g
- Sugars - 3.9 g
- Protein - 3.3 g
- Calcium - 49.2 mg
- Iron - 1.1 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cover the squash with water and boil until tender, drain, set aside to cool for a few minutes
Step 2
When the squash has cooled place it in a blender, add cheese, egg, salt, chili flakes and pepper
Step 3
Process until the mixture is smooth but not liquified. Stir in the onions
Step 4
Transfer mixture to a lightly oiled oven proof casserole
Step 5
Bake, uncovered, in 375 oven until it is heated through and just starting to brown around the edges
Tips
No special items needed.