Butternut Squash Bake

recipe
This easy dish has a soufflé-like quality.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 40 Minutes

Nutritional Information

Calories 169
Caloriesfromfat 34 %
Fat 6.9 g
Satfat 3.1 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 5.7 g
Carbohydrate 24 g
Fiber 5.5 g
Cholesterol 15 mg
Iron 1.9 mg
Sodium 250 mg
Calcium 100 mg

Ingredients

3/4 cup egg substitute
2 tablespoons butter, melted
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
1/8 teaspoon salt
Dash of ground nutmeg

Preparation

Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 1/2-quart baking dish.

Bake at 350° for 35 to 40 minutes or until mixture is set.

Note:

Dorothy Roberts, Hiawassee, GA,

October 2005
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