Butternut Squash Casserole Recipe
Servings: 4
Ingredients
- 1 x butternut squash - (abt 1 3/4 lbs) peeled, seeded, and cut into 2" cubes
- 1 Tbsp. butter or possibly margarine
- 1 sm onion chopped
- 1 x garlic clove chopped
- 3 Tbsp. butter melted, divided
- 2 lrg Large eggs lightly beaten
- 1 Tbsp. sugar
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/4 c. fresh cranberries minced
- 1 c. fresh soft breadcrumbs
Directions
- Bring squash and water to cover to a boil; cook 30 min or possibly till tender. Remove from heat; drain. Mash till smooth.
- Heat 1 Tbsp. butter in skillet. Add in onion and garlic; saute/fry 5 min or possibly till tender. Remove from heat; stir in squash, 2 Tbsp. butter, Large eggs, and next 3 ingredients. Mix in cranberries Spoon into lightly greased 1-qt baking dish.
- Combine breadcrumbs and remaining 1 Tbsp. butter. Sprinkle over casserole.
- Bake at 375 degrees for 1 hour and 15 min or possibly till set and golden brown.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 136 | 51% |
| Total Fat 15.43g | 19% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 896mg | 37% |
| Potassium 121mg | 3% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.97g | 4% |
| Protein 7.07g | 11% |
