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
- 30 oz. peeled and cubed butternut squash
- 3 cups skim milk
- 8 oz. Neufchatel cheese
- 1 cup shredded Parmesan cheese
- 1/8 tsp. ground nutmeg
- 1/3 cup crushed corn flakes
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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