Butternut Squash Casserole

A creamy, cheesy butternut squash recipe.

© Stephanie Gallagher

Dec 31, 2006

This baked butternut squash recipe is a rich and satisfying side dish.

Packed with Vitamin A, Vitamin C, protein and calcium, this is one of the healthiest and tastiest recipes for butternut squash you'll ever find.

Butternut Squash Casserole

Preheat oven to 350. Cut butternut squash into one-inch cubes. Put butternut squash in a 3-quart saucepan with milk. Bring to a boil. Lower heat to medium-low and allow to simmer for 20 minutes or until squash is fork tender. Stir in Neufchatel cheese, Parmesan cheese and nutmeg until completely melted. Pour mixture into a 9 x 13 baking dish. Top with crushed corn flakes. Bake 30 minutes or until golden brown and bubbly.

Serves 10.

Per serving: 158 calories, 8 g fat, 24 mg cholesterol, 15 g carbohydrate, 2 g fiber, 9 g protein, 192% Vitamin A, 31% Vitamin C, 31% calcium, 5% iron

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The copyright of the article Butternut Squash Casserole in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Butternut Squash Casserole must be granted by the author in writing.




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