Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1995

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 1 1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired.

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  • Note: Use any combination of winter squash to equal 6 cups, if desired.

Nutrition Facts

178 calories; calories from fat 24%; fat 4.8g; saturated fat 1.5g; mono fat 2.4g; poly fat 0.4g; protein 5.6g; carbohydrates 31.1g; fiber 3.6g; cholesterol 6mg; iron 1.8mg; sodium 323mg; calcium 189mg.
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