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Butternut Squash Casserole

 Butternut Squash Casserole
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!
10-12 ServingsPrep: 15 min. Bake: 35 min.

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,

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Butternut Squash Casserole (continued)

Nutritional Facts: 29 g carbohydrate, 5 g fiber, 8 g protein.