BUTTERNUT SQUASH CASSEROLE

Butternut Squash Casserole image

This casserole is very versatile! It can be served hot today and cold tomorrow, as a main dish for meatless meals or as a side dish for a dinner party. Any way you serve it, it's scrumptious!

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

5 cups shredded peeled butternut squash
Juice and grated peel of 1 lemon
1 cup raisins
6 to 8 dried apricots, chopped (about 1/3 cup)
1 medium apple, cubed
2 cups ricotta cheese
1 large egg, lightly beaten
3 tablespoons plain yogurt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-in. baking dish. , In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts. , Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°.

Nutrition Facts : Calories 199 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 65mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 5g fiber), Protein 8g protein.

*** Explore more Butternut Squash Casserole Recipes »

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