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Butternut Squash Casserole

Name: Butternut Squash Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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 large egg, lightly beaten; 3 tablespoons plain yogurt; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 cup chopped walnuts

4 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 35 min.

Makes

12 servings

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!

Butternut Squash Casserole Recipe photo by Taste of Home

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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 large 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 11x7-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°.

Nutrition Facts

1 cup: 199 calories, 8g fat (3g saturated fat), 35mg cholesterol, 65mg sodium, 29g carbohydrate (16g sugars, 5g fiber), 8g protein.

Butternut Squash Casserole

Ingredients

Directions

Nutrition Facts

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