Squash Casserole
Recipe: #29016
February 10, 2018
Categories: Casseroles, Side Dishes, Eggs, Squash, 5 Ingredients Or Less, Potluck Oven Bake, High Fiber, Kosher, Non-Dairy, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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."
Ingredients
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 by Step Method
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
- Food processor with grater blades