Butternut Squash and Cheddar Casserole

88 mins (prep 15, cooking 70)
14 ingredients
10 servings
This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

Categories:  winter , trans--fat-free , main-dish , high-fibre , casseroles , vegetarian , squash ,
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Serving Size (54.46 g)
Servings 10
Amount per Serving
Calories 176.44 Calories from Fat 151.47
% Daily Value *
Total Fat 16.83g 258.88%
Saturated Fat 5.48g 274.16%
Trans Fat 0.1g %
Cholesterol 20.96mg 69.87%
Sodium 115.98mg 48.33%
Total Carbohydrate 3.31g 11.04%
Dietary Fiber 1.23 g 49.13%
Sugars 1.57 g %
Protein 4.45g 89.02%
Vitamin A 280.29IU% Vitamin C 0.7mg%
Calcium 140.25mg% Iron 1.84mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
butternut squash peeled, fresh, trimmed, large, large eggs, chopped, bread crumbs, or, ground, chopped, shredded