Butternut Squash Casserole

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



Love it! I was not sure about the raw onions, I really had to control myself from changing the recipe and I'm glad I did. Delicious. Plus I used my own organic butternut squash from my garden.♥

review by:
(4 Jul 2014)