Squash and Broccoli Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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No salt or butter needed. Unbelievable flavor! Ingredients:
2 acorn squash or 2 butternut squash, roasted |
3 cups broccoli, chopped and cooked |
1 cup onion, chopped |
1 cup celery, chopped |
1 roma tomato, sliced |
2 tablespoons mrs. dash seasoning mix, original blend seasoning |
1 tablespoon fresh ground black pepper |
Directions:
1. Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Roasted Juicy Acorn Squash.
2. Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
3. While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12 rectangular glass baking dish.
4. Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
5. Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
6. For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
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