Harvest Squash Casserole Recipe

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Ingredients:

Serving

1 large butternut squash (about 6 lb), peeled, seeded and cubed
1 large onion, finely chopped
1 tbsp butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tbsp sugar
2 tsp salt
1/2 tsp pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
topping:
2 cups soft whole wheat bread crumbs
2 tbsp butter, melted

Directions:

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside.
In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in the eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For topping, combine bread crumbs and melted butter; sprinkle over casserole. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	457.42 Kcal (1915 kJ)
Calories from fat	168.4 Kcal
		% Daily Value*
Total Fat	18.71g	29%
Cholesterol	58.26mg	19%
Sodium	497.28mg	21%
Potassium	1188.41mg	25%
Total Carbs	70.85g	24%
Sugars	20.77g	83%
Dietary Fiber	9.78g	39%
Protein	8.85g	18%
Vitamin C	71.9mg	120%
Vitamin A	2.8mg	92%
Iron	5.1mg	29%
Calcium	160.3mg	16%

Amount Per 100 g
Calories	113.8 Kcal (476 kJ)
Calories from fat	41.9 Kcal
		% Daily Value*
Total Fat	4.66g	29%
Cholesterol	14.49mg	19%
Sodium	123.72mg	21%
Potassium	295.66mg	25%
Total Carbs	17.63g	24%
Sugars	5.17g	83%
Dietary Fiber	2.43g	39%
Protein	2.2g	18%
Vitamin C	17.9mg	120%
Vitamin A	0.7mg	92%
Iron	1.3mg	29%
Calcium	39.9mg	16%

* 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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