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

Butternut Squash Casserole Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°. Yield: 10-12 servings.
Originally published as Butternut Squash Casserole in Bountiful Harvest Cookbook 1994, p22

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.

Reviews for Butternut Squash Casserole

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 14, 2012

"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!"

MY REVIEW
Reviewed Oct. 15, 2010

"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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