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Suggest a better descriptionAt the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Todays offering is from Recipe-a-Day member Copeland, and it appears this cook also enjoys the feast of the Fall harvest. Todays squash casserole has a little zing to it. It goes very well with a roast beef or baked chicken main course. No particular variety of squash is required, but The Kitchen Staff recommends you use an Acorn or Butternut squash in your casserole. In a large saucepan over medium heat, cook squash and onion in small amount of water until tender. Drain. Add flour, milk, half-stick of butter, sherry, Worcestershire sauce, salt, and cayenne pepper. Mix well. Pour into a buttered 1 1/2 quart casserole dish. Top with cracker crumbs sauteed in 2 tablespoons butter. Sprinkle with paprika. Bake in 350-F degree oven until hot, about 30 minutes. Will freeze, covered. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 | ||
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Calories: 216 | ||
Calories from Fat: 121 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 30.8mg | 9 % | |
Sodium 246mg | 8 % | |
Potassium 280.6mg | 7 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 19g | ||
Protein 3.5g | 5 % | |
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: 216
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