Butternut Squash Casserole
Enjoy the vegetarian version of this classic comfort—a light, sweet dish to utilize butternut squash throughout the season.
Ingredients
- 2 cups (620 g) butternut squash, peeled, seeded, roasted
- ¾ cup (180 ml) egg substitute
- ½ cup (120 ml) soy milk
- 2 Tablespoons (28 g) butter
- 2 Tablespoons unsweetened flaked coconut
- ½ teaspoon ginger paste
- ½ teaspoon coconut extract
Directions
- Preheat oven to 350°F (180°C). Lightly coat an 8-inch (20 cm) square baking pan with cooking spray.
- Place all ingredients into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and quickly increase speed to Variable 10, then to High.
- Blend for 20 seconds.
- Transfer to prepared pan. Bake for 45 minutes.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 80 |
| Total Fat | 3.5 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 3 g |
| Sugars | 3 g |
| Protein | 4 g |
Butternut Squash Casserole is rated
out of
5 by
1.
Rated 5 out of
5
by
Bonchi from
Great side dish
This is very easy, especially when you buy pre-chopped fresh squash. I add fresh ground nutmeg.
Date published: 2020-10-29
