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Butternut Squash Casserole

 
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Keep enjoying the warmth of summer days with this colorful dish!

Yield

10

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Low Sodium
 

Ingredients

2 ½ pounds butternut squash
up to 5 lbs
1 carrots
(2 if using more squash)
1 cup rolled oats
12 ounces green peas
1 tablespoon butter
2 large eggs
beaten
salt
*
5 tablespoons cinnamon sugar
*
½ teaspoon vanilla extract

Directions

Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about ½ cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.

Bake at 350℉ (180℃) for 30 to 40 minutes until brown on top.

Once cooked, it can be served immediately or frozen for later consumption.

NOTES:

Cinnamon sugar is a mixture of sugar and ground cinnamon.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 14221% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 70mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 11g
Vitamin A 280% Vitamin C 31%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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