Butternut Squash Casserole Recipe
- 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.
1 cup: 199 calories, 8g fat (3g saturated fat), 35mg cholesterol, 65mg sodium, 29g carbohydrate (16g sugars, 5g fiber), 8g protein.
Reviews for Butternut Squash Casserole
"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 withthe 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 Idid 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 upbaking 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"
"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!"
"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."