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12Ingredients
50Minutes
220Calories
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Description
This savory butternut squash casserole is creamy, rich, and sure to impress the Thanksgiving table.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat the oven to 400°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Peel the butternut squash. Cut it in half lengthwise and remove the seeds. Slice each half crosswise into scant 1/4-inch slices.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium330mg14% |
| Potassium240mg7% |
| Protein3g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A140% |
| Vitamin C20% |
| Calcium10% |
| Iron4% |
* 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(7)
Margaret Amada 4 months ago
You could make this low carb by
substituting coarsely ground toasted
almonds for the Panko
Laura 4 months ago
I made this for Thanksgiving and it turned out great! My family was impressed (a nice upgrade to our usual mashed squash with butter).
Tina Ritz a year ago
Delicious!! The recipe was easy to follow and came out even better than I expeced.
Jessica Heinzman 2 years ago
This turned out so good, it tasted like Fettuccine Alfredo but with veggies! I made it with chicken breasts. My 10 year old loved it. I did cover with tinfoil while cooking.
Whited 3 years ago
yummy, but my bread crumbs browned a little more to my liking...added foil for last 5 min...will add aooner next time. could be my oven.