Butternut Squash Bake
Prep: 15 min., Bake: 40 min. This easy dish has a soufflé-like quality.
Yield: Makes 4 to 6 servings
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 169
- Calories from fat: 34%
- Fat: 6.9g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 5.7g
- Carbohydrate: 24g
- Fiber: 5.5g
- Cholesterol: 15mg
- Iron: 1.9mg
- Sodium: 250mg
- Calcium: 100mg
Ingredients
- Roasted Winter Squash (use 3 pounds butternut squash), coarsely chopped
- 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.
Butternut Squash Bake Recipe at a Glance
- COURSE: Desserts, Puddings/Custards, Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Southern Living
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Cooking Light
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