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Butternut Casserole

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Submitted by flod

YIELD

1 casserole

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
EACH EACH BUTTERNUT SQUASH
squash, peeled and cubed *
2 3E+1
TABLESPOONS ML BUTTER
½ 118
CUP ML BROWN SUGAR *
1 1
EACH EACH EGGS
beaten
½ 118
¼ 59
CUP ML ALMONDS
sliced not slivered

Directions

Cook the squash in salted boiling water until tender and drain very well.

Mash with butter, then add brown sugar and mix well.

Add beaten egg, then evaporated milk.

Pour into a greased 1½ quart casserole dish and sprinkle toasted almonds on the top.

Bake for 30 minutes at 325℉ (160℃).

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 140 70% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 75mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 120% Vitamin C 13%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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