Butternut Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This casserole is very versatile! It can be served hot today and cold tomorrow, as a main dish for meatless meals or as a side dish for a dinner party. Any way you serve it, it's scrumptious! Ingredients:
5 cups shredded peeled butternut squash |
juice and grated peel of 1 lemon |
1 cup raisins |
6 to 8 dried apricots, chopped (about 1/3 cup) |
1 medium apple, cubed |
2 cups ricotta cheese |
1 egg, lightly beaten |
3 tablespoons plain yogurt |
1 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11-in. x 7-in. baking dish.
2. In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts.
3. Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°. Yield: 10-12 servings.
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