This is a cheesey, savory, creamy, butternut squash bake. Imagine a baking dish filled with cheesey mashed potatoes with a crunchy top, but instead we are using the nutrient rich and lower-carb option of butternut squash. And in case you're worried about whether this dish will turn out savory like a mashed potato dish instead of sweet like most butternut squash dishes, I can assure you based on many taste tests by my discerning critics, it is SAVORY and not sweet! Enjoy!
Required Equipment:
Two 9" x 13" baking dishes; potato masher OR hand mixer OR stand mixer (mixers will give you a creamier texture than the potato masher)
Fresh Squash Prep:
Preheat oven to 350.
Cut the squash longways into two pieces. Scoop out the pulp and seeds with a spoon.
Place the two halves of the squash face down in the un-greased baking dish and add water to about 1/2" depth.
Bake at 350 for 1.5 hours (or until the squash is soft all the way through)
Ingredient prep:
While squash is baking, add the remaining ingredients (except for topping ingredients) to a mixing bowl; let stand.
Grease/spray one of the 9" x 13" casserole dishes; set aside.
Baking prep:
After squash is cooked, use a spoon to scoop the flesh out of the rind; add to the mixing bowl which has been standing with ingredients.
Mix thoroughly until mixture is creamy and smooth.
Pour mixture into the greased casserole dish.
Sprinkle with the crushed cashews and broken crunchy onion straws.
Bake:
Bake at 350 for 45 minutes or until the topping is a golden brown and the bake is warm throughout.
SQUASH OPTION: For faster prep, frozen butternut squash pieces are a good option. Just buy enough bags to equal about 3 lbs and follow instructions on the bag for cooking (I prefer to steam rather than boil in order to maintain the nutrients in the squash).
TOPPING OPTION: Get creative! I chose cashew pieces to keep some crunch and avoid a few extra carbs, but you could use crumbled crackers or other crushed nuts. And if you're not a fan of crunchy onion straws, leave them out and opt for a nut mixture or a nut and cracker mixture instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 259 | ||
Calories from Fat: 163 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 63.3mg | 19 % | |
Sodium 152.1mg | 5 % | |
Potassium 510.7mg | 13 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 19.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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