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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 190.2
  • Total Fat 7.6 g
  • Saturated Fat 5.0 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 1.6 g
  • Cholesterol 15.7 mg
  • Sodium 154.2 mg
  • Potassium 488.6 mg
  • Total Carbohydrate 23.0 g
  • Dietary Fiber 3.4 g
  • Sugars 11.6 g
  • Protein 6.6 g
  • Vitamin A 159.6 %
  • Vitamin B-12 21.5 %
  • Vitamin B-6 9.5 %
  • Vitamin C 25.8 %
  • Vitamin D 12.2 %
  • Vitamin E 3.6 %
  • Calcium 9.6 %
  • Copper 4.0 %
  • Folate 16.9 %
  • Iron 8.8 %
  • Magnesium 9.9 %
  • Manganese 12.0 %
  • Niacin 5.3 %
  • Pantothenic Acid 11.3 %
  • Phosphorus 8.7 %
  • Riboflavin 42.5 %
  • Selenium 18.7 %
  • Thiamin 12.5 %
  • Zinc 4.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Butternut Squash Casserole

View the full Butternut Squash Casserole Recipe & Instructions
Submitted by: ALLIZBER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Butternut Squash Casserole

51 calories of Butter, salted, (0.50 tbsp)

45 calories of Splenda Sugar Blend for Baking, (2.25 tsp)

41 calories of Butternut Squash, (0.50 cup, cubes)

25 calories of Egg substitute, liquid (Egg Beaters), (0.19 cup)

18 calories of Coconut Flakes, (0.50 tbsp)

13 calories of Soy milk, Soy Milk, Natural, (0.13 serving)

1 calories of Ginger, ground, (0.13 tsp)

0 calories of Coconut Extract, (0.50 tsp)


Nutrition & Calorie Comments  

I would have NEVER paired coconut with squash. But this is like pumpkin pie meets the tropics. To die for! My Thanksgiving menu just got interesting.... BTW, used 1/3 cup sugar in place of Splenda and 3 real eggs instead of egg beaters. Plus I baked it in a pie plate - because it's truly dessert. :) Submitted by:
KDKOSMO

(10/1/11)
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