Winter Squash Casserole

Name: Winter Squash Casserole
Ingredients: 3 c. cooked, mashed butternut, buttercup or Hubbard squash; 1/4 c. low-fat yogurt; 1/2 c. shredded Cheddar, Swiss or Monterey Jack cheese; 1/2 c. rolled oats or 1/4 c. wheat germ and 1/4 c. oats; 2 eggs, beaten; 1 tsp. basil, oregano or parsley to taste; ground black pepper to taste; 2 Tbsp. fresh minced onion or green pepper; 1 clove garlic, minced or 1/4 tsp. garlic powder; sunflower or sesame seed (topping)

10 ingredients

5 steps

Ingredients

3 c. cooked, mashed butternut, buttercup or Hubbard squash
1/4 c. low-fat yogurt
1/2 c. shredded Cheddar, Swiss or Monterey Jack cheese
1/2 c. rolled oats or 1/4 c. wheat germ and 1/4 c. oats
2 eggs, beaten
1 tsp. basil, oregano or parsley to taste
ground black pepper to taste
2 Tbsp. fresh minced onion or green pepper
1 clove garlic, minced or 1/4 tsp. garlic powder
sunflower or sesame seed (topping)

Directions

1

Combine first 9 ingredients and place in a greased 1-quart casserole.
2

Top with sunflower or sesame seed.
3

Place casserole dish in a pan with about 2 inches of water.
4

Bake in the oven at 350° for about 45 to 50 minutes or until firm in the center.
5

Makes 6 servings.