Butternut Squash Casserole Recipe

4.5 3 3
Butternut Squash Casserole Recipe
Butternut Squash Casserole Recipe photo by Taste of Home
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Butternut Squash Casserole Recipe

Read Reviews
4.5 3 3
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!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 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°. Yield: 10-12 servings.
Originally published as Butternut Squash Casserole in Bountiful Harvest Cookbook 1994, p22

Nutritional Facts

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

  • 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
  1. In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-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

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Reviews forButternut Squash Casserole

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MY REVIEW
delowenstein User ID: 3766053 232497
Reviewed Sep. 8, 2015

"I prepared this recipe for the first time. Since I'm just cooking for myself now, I used a 12-oz. package of frozen cooked butternut squash, 1 Tbsp. ground orange, 1/4 cup orange juice, 1 cup raisins, 8 pitted dried prunes, chopped, 1 medium Granny Smith Apple, cubed, one 5.3-oz. carton plain non-fat yogurt, 1 egg, 1/4 cup cinnamon-sugar, 1/4 tsp. nutmeg 1/2 tsp. salt and about 1/4 to 1/3 cup chopped pecans or walnuts. I cooked the squash in my microwave oven for 4 minutes, then 3 more minutes after stirring. I combined squash with

the orange peel and orange juice. Then I added the fruit to squash mixture. In another bowl, I beat together the egg, yogurt, cinnamon-sugar, nutmeg, and salt. I purposely omitted the ricotta cheese since I
did not have it available! I stirred the egg, yogurt, cinnamon-sugar mixture, nutmeg, salt into squash mixture, spread into greased 1-qt. casserole dish and baked at 375o F. after topping with nuts. I wound up
baking casserole a total of 45 minutes or until knife comes out clean. The next time I just might add 1/4 tsp. each of ground ginger and cloves and increase the cinnamon-sugar to 1/3 cup! I rated this recipe as a 5* recipe. delowenstein"

MY REVIEW
JCV4 User ID: 628113 18442
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
Mommaof3DempseyGirls User ID: 5441227 39580
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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