Harvest Squash Casserole Recipe

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Harvest Squash Casserole Recipe photo by Taste of Home

Harvest Squash Casserole Recipe

Read Reviews

This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. —Mary Ann Lee, Clifton Park, New York

Recommended: How to Cook Spaghetti Squash

MAKES:

10 servings

TOTAL TIME:

Prep: 35 min. Bake: 40 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy CONTEST WINNER

MAKES:

10 servings

TOTAL TIME:

Prep: 35 min. Bake: 40 min.

Ingredients

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Directions

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean.
Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean. Yield: 10 servings.

Originally published as Harvest Squash Casserole in Healthy Cooking October/November 2012, p42

Nutritional Facts

3/4 cup: 273 calories, 12g fat (3g saturated fat), 72mg cholesterol, 593mg sodium, 39g carbohydrate (11g sugars, 10g fiber), 7g protein.

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean.
Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean. Yield: 10 servings.

Originally published as Harvest Squash Casserole in Healthy Cooking October/November 2012, p42

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