Butternut Squash Casserole Recipe | Yummly
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Butternut Squash Casserole

MOONANDSPOONANDYUM.COM(8)
Lisa Deguchi: "I haven’t even put it in the oven yet, but from a…" Read More
15Ingredients
45Minutes
240Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 butternut squash (cubed, cooked and pureed)
  • 1 tablespoon olive oil
  • 1 bell pepper (diced)
  • 1 red onion (chopped)
  • 3 garlic cloves (minced)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup plain yogurt (dairy or non-dairy, 125 grams)
  • 1 cup shredded cheddar cheese (+ extra for topping, dairy or non-dairy, 115 grams)
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt (or pink salt)
  • 1/2 teaspoon ground oregano
  • 1 tablespoon fresh cilantro (chopped)
  • 1 bay leaf (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    240Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories240Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol35mg12%
    Sodium790mg33%
    Potassium600mg17%
    Protein10g20%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A250%
    Vitamin C90%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Lisa Deguchi 7 days ago
    I haven’t even put it in the oven yet, but from a sample taste, I’m giving it 5 stars. The combination of spices is wonderful. I followed the directions without reading other comments. Next time I’ll roast the squash. To bad my family won’t eat vegetables. More for me!!!
    Lindy Carter 5 months ago
    Great flavor combo. I roasted the squash and left it in small pieces as some others suggested.
    Cynthia Welte 6 months ago
    This is nice! I like the spiciness.I agree about the texture, I mashed the squash because I’d roasted it whole, but I think it’d be better chopped because the onion isn’t puréed. I also added the butternut squash seeds (roasted of course!) for crunch. Yum. Note to self: cheese isn’t necessary.
    Alanna M. 7 months ago
    Loved this. Like other reviewers, I subbed cumin powder for seeds and instant pot cooked the squash. I also put the whole thing together and baked a day later. All that made this a simple, unique, and tasty side at Thanksgiving.
    Carol Yu 7 months ago
    Didn’t have yoghurt or cumin seeds, so used cream and cumin powder. Also cut down on time by using the Instant Pot to stem the squash. Turned out well, will make it again.
    Mary Shelton 7 months ago
    Excellent, like others have stated the cumin is unexpected but awesome! Next time I will cook in a small dice for some texture otherwise great
    Ginger 8 months ago
    Surprisingly good! Flavors were great
    Lisa a year ago
    We loved this dish! The flavors are very interesting and quite a surprise in a positive way! Next time I will decrease the cumin seeds to about 3/4 tsp.. but otherwise keep everything the same. Delicious!

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