Butternut squash casserole Recipe

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1 vote | 1754 views

Vitamin and mineral rich main or side dish.

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Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $2.62 view details

Directions

  1. Prepare the butternut squash by removing the skin, stalk and seeds (remains 800g of clean squash).
  2. Cut it into small cubes. (You can cut it a food processor with the pommes frites cutter and then just pulse it one or two times with a regular knife).
  3. Briefly sauté onions in olive oil until wilted.
  4. Add the pumpkin, stir and season with salt.
  5. Add garlic, stir. Simmer for 10 minutes on low heat, stirring occasionally. Add 1-2 tablespoons of water if necessary.
  6. In the meantime, lightly whisk the eggs.
  7. Stir in sour cream, cheese, basil and pepper.
  8. Add egg mixture to the pumpkin, stir until well combined.
  9. Transfer the mixture into an ovenproof dish and cover with pieces of mozzarella.
  10. Bake the casserole in oven at 220˚C for 30 minutes.
  11. Serve as a side dish or a light meal.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 427g
Recipe makes 4 servings
Calories 521  
Calories from Fat 284 55%
Total Fat 32.02g 40%
Saturated Fat 14.58g 58%
Trans Fat 0.0g  
Cholesterol 200mg 67%
Sodium 779mg 32%
Potassium 1119mg 32%
Total Carbs 37.48g 10%
Dietary Fiber 5.7g 19%
Sugars 9.09g 6%
Protein 25.62g 41%
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