Butternut Squash Casserole
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Non-stick cooking spray
1 large butternut squash, peeled, seeded and cubed (approx.7 cups)*
2 Tbsp. I Can’t Believe It’s Not Butter Light
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Preheat oven to 375. Spray cookie sheet with non-stick spray.
Spread cubed squash evenly on cookie sheet and bake for approximately 45 minutes or until tender when pierced with a fork.
Remove squash from oven and place in a large mixing bowl with the remaining four ingredients.
Stir to combine all ingredients.
Mash with potato masher or a use a hand mixer until desired consistency is reached.
The casserole is ready to be served, however you may prefer to transfer ingredients to an oven safe dish and reheat in oven until ready to serve.
Alternative method to cook squash
Cut squash in half, remove seeds and strings. Cover with clear plastic wrap. Place in microwave and cook on high approximately eight minutes or until tender. Let stand 5-10 minutes or until cool enough to handle. Scrape squash in a mixing bowl and continue with above recipe.
Tip: You may want to taste before you add the brown sugar. I frequently omit the sugar or use only a portion of the listed amount. The sweetness of butternut squash varies from season to season or from squash to squash.
Sodium: 36 mg
Fat: 2 g
Fiber: 3 g
Saturated Fat: 0 g
Carbohydrates: 24 g
Protein: 2 g
Cholesterol: 0 mg
* Peeled and cubed butternut squash may be purchased at Whole Foods in the produce section.
Recipe provided by Kathy Duran-Thal, RD, Cooper Wellness