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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!
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    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

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.

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