HARVEST SQUASH CASSEROLE

Harvest Squash Casserole image

This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Steps:

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 273 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 593mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 10g fiber), Protein 7g protein.