Butternut Squash Casserole Healthy
Make Butternut Squash Casserole Healthy and satisfying. Perfect for holidays or weeknights. Click to get the easy step-by-step recipe now.
Ingredients
- 1 large butternut squash about 4 cups cubed
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 2 eggs lightly beaten
- ½ cup unsweetened almond milk or low-fat milk
- ¼ cup Parmesan optional
- ⅓ cup whole wheat breadcrumbs or crushed almonds
- Light oil spray for baking dish
Instructions
- Preheat oven to 400°F (200°C). Roast cubed butternut squash for 25–30 minutes until tender.
- In a pan, sauté onion and garlic until soft.
- In a bowl, mix roasted squash, onion, garlic, herbs, salt, and pepper.
- Whisk eggs with milk, then fold into the squash mixture.
- Pour into a greased baking dish. Top with cheese and crumbs.
- Bake at 375°F (190°C) for 25–30 minutes. Let cool before serving.
- Notes
- To make it vegan, replace eggs with flax eggs and skip cheese.
- Gluten-free? Use almond flour or GF breadcrumbs.
- Stores well in the fridge for up to 4 days.
- Can be frozen before baking.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 185 kcal |
| Protein | 6 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Fiber | 5 g |
| Sugars | 4 g (natural) |
| Sodium | 280 mg |
| Vitamin A | 100% DV+ |
| Potassium | 450 mg |