Harvest Squash Casserole Recipe

Harvest Squash Casserole Recipe photo by Taste of Home

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This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. —Mary Ann Lee, Clifton Park, New York

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Harvest Squash Casserole Recipe

Prep: 35 min. Bake: 40 min.

Yield: 10 Servings

35 40 75

Ingredients

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Directions

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in the eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 273 calories, 12 g fat (3 g saturated fat), 72 mg cholesterol, 593 mg sodium, 39 g carbohydrate, 10 g fiber, 7 g protein.

Originally published as Harvest Squash Casserole in Healthy Cooking October/November 2012, p42