Squash Casserole

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"I clipped this recipe out of a local fundraiser cookbook. The recipe was submitted by Eleanor Becker. It sounds like something I would really like. I plan to try it with butternut squash, shredding the squash in the food processor. I'm guessing on how much squash to use for the winter squash option."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (143.6 g)
  • Calories 90.5
  • Total Fat - 3.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 138.9 mg
  • Sodium - 85.9 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.9 g
  • Protein - 6.3 g
  • Calcium - 67.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.1 mg

Step 1

Peel the squash and remove seeds. Using a food processor, grate the squash with the onion. Salt and pepper to taste.

Step 2

In large mixing bowl, combine the squash mixture, eggs, baking powder and flour.

Step 3

Preheat oven to 375 degrees. Spray casserole dish with cooking spray. Pour squash mixture into casserole and bake until brown and firm. The original recipe doesn't have cooking time (will update after trying but guessing 20-30 minutes).

Tips & Variations


  • Food processor with grater blades

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