Butternut Squash Casserole Recipe

Butternut Squash Casserole Recipe Butternut Squash Casserole Recipe photo by Taste of Home Rating 4

This casserole is very versatile! It can be served hot today and cold tomorrow, as a main dish for meatless meals or as a side dish for a dinner party. Any way you serve it, it's scrumptious!

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Butternut Squash Casserole Recipe
  • Prep: 15 min. Bake: 35 min.
  • Yield: 10-12 Servings
15 35 50

Ingredients

  • 5 cups shredded peeled butternut squash
  • Juice and grated peel of 1 lemon
  • 1 cup raisins
  • 6 to 8 dried apricots, chopped (about 1/3 cup)
  • 1 medium apple, cubed
  • 2 cups ricotta cheese
  • 1 egg, lightly beaten
  • 3 tablespoons plain yogurt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11-in. x 7-in. baking dish.
  • In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts.
  • Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 199 calories, 8 g fat (3 g saturated fat), 35 mg cholesterol, 65 mg sodium, 29 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Butternut Squash Casserole in Bountiful Harvest Cookbook , p22

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Reviews for Butternut Squash Casserole

Butternut Squash Casserole Recipe

Butternut Squash Casserole

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(1-2) of 2 reviews

Reviewed on Nov. 14, 2012 by JCV4

I am not a lover of squash, but I've been trying to expand my tastebud horizons. This recipe looked interesting, so I tried it. Man, am I glad I did! This recipe is EXCELLENT! The combination of the fruits and spices with the ricotta is just perfect. My husband even liked it, which is saying something. I didn't alter the recipe at all...next time I would maybe add some garlic salt (just a tad). Thanks so much for the recipe!

Reviewed on Oct. 15, 2010 by Mommaof3DempseyGirls

This casserole is very delicious! I think it is excellent, but I gave it four stars based on the fact that the texture can be interesting and some people don't care for it. I personally loved it.

I made it as a side for a Shabbat supper, had some guests over, and one of them was a professional chef. He thought it was very good. The only thing we all agreed on was that it needed just a little brown sugar to sweeten it up just a bit. Next time, I am going to try cubing the squash (small cubes) and extending the time in the oven about 10 minutes and see if I like the texture better. Overall, I loved the mixture of the squash paired with the sweet fruit and the bite of the ricotta. Loved it, and it was gone the next day when I served the leftovers cold at a potluck! I highly recommend this. It would be a great Thanksgiving side! Great recipe.

 
 

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