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Butternut Squash Casserole
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Rating: 4.0/5 (40 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 176
% Daily Value**
Total Fat 4g
6%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 56mg
19%
Sodium 51mg
2%
Total Carbohydrate 31g
10%
Dietary Fiber 3g
12%
Sugars 10g
Protein 6g
Vitamin A  247%Vitamin C  41%
Calcium  7%Iron  10%
Potassium  13%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Casserole

Date Added: May 15, 2016
This is a simple casserole using cooked carrot and squash, blended to make a casserole. The oiled pan is coated wit oatmeal to form a crisp.

Ingredients:

2 1/2 lb Butternut Squash
1 Carrot
1 cup Oats
12 oz Green Peas
1 tablespoon Butter
2 Eggs beaten frothy
1 pinch Salt
5 tablespoons Cinnamon Sugar
1/2 teaspoon Vanilla
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Directions:

1. Boil squash and carrot together until the carrot is tender.

2. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel.

3. Blend carrots and squash together. Don't over-blend: preserve some texture.

4. Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture.

5. Grease an 8-inch loaf pan. Coat the grease with oatmeal.

6. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan.

7. Sprinkle remaining oatmeal on top and dot with butter.

8. Bake at 350 degrees F. 30 to 40 minutes until brown on top.

9. Once cooked, it can be served immediately or frozen for later consumption.

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Dietary Notes:
This recipe is very low-sodium with 51.4mg per serving

This recipe is high in Vitamin A with 247% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners allergies.
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