Butternut Squash Casserole Recipe

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Butternut Squash Casserole
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Ingredients:

Directions:

  1. Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.
  2. Melt 1 tablespoon butter in skillet. Add onion and garlic; saute 5 minutes or until tender. Remove from heat; stir in squash, 2 tablespoons butter, eggs, and next 3 ingredients. Fold in cranberries. Spoon into lightly greased 1-quart baking dish.
  3. Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.
  4. Bake at 375° for 1 hour and 15 minutes or until set and golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 857.44 Kcal (3590 kJ)
Calories from fat 525.79 Kcal
% Daily Value*
Total Fat 58.42g 90%
Cholesterol 494.12mg 165%
Sodium 2927.4mg 122%
Potassium 297.52mg 6%
Total Carbs 62.55g 21%
Sugars 16.51g 66%
Dietary Fiber 5.34g 21%
Protein 19.24g 38%
Vitamin C 9.4mg 16%
Vitamin A 0.6mg 19%
Iron 4.5mg 25%
Calcium 177.9mg 18%
Amount Per 100 g
Calories 168.63 Kcal (706 kJ)
Calories from fat 103.41 Kcal
% Daily Value*
Total Fat 11.49g 90%
Cholesterol 97.18mg 165%
Sodium 575.72mg 122%
Potassium 58.51mg 6%
Total Carbs 12.3g 21%
Sugars 3.25g 66%
Dietary Fiber 1.05g 21%
Protein 3.78g 38%
Vitamin C 1.8mg 16%
Vitamin A 0.1mg 19%
Iron 0.9mg 25%
Calcium 35mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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