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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 209.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.6 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 11.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Breakfast B&B casserole or salad and dressing calories by ingredient
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Breakfast B&B casserole or salad and dressing

Submitted by: BRAVELUTE

Introduction

This casserole is great for breakfast with the blueberries and butternut squash, a brunch, or a Thanksgiving vegan entree. I like to make it with sliced acorn squash arranged in the casserole and the rest poured over the top. This casserole is great for breakfast with the blueberries and butternut squash, a brunch, or a Thanksgiving vegan entree. I like to make it with sliced acorn squash arranged in the casserole and the rest poured over the top.
Number of Servings: 2

Ingredients

    Blender ingredients:
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    1 teaspoon ginger, whole or powdered
    1/3 cup Trader Joes Dried Berries which you've reconstituted in water
    1/2 c. water

    In a bowl:
    1 butternut squash, peeled seeded and chopped in 1/2 inch cubes, about 300 grams
    1 medium apple, peeled, cored and cut into pieces
    1/4 c. finely chopped sweet onion
    1/4 c. finely diced celery
    3/4 cup water
    1 c fresh or frozen blueberries


Tips

This is also good with acorn squash, or even pumpkin. You can also use frozen chunked squash, but might need to increase the baking time.

It can also be cooked in a slow cooker for about 2 hours.

and finally, if you have already roasted a squash, add it to the blender with the blender ingredients.

Leave the other bowl ingredients as a raw salad and add the blender ingredients as a dressing.


Directions

Reconstitute dried fruit in enough water to cover in the microwave for about 1 minute.

Process in a blender with spices and water

Peel, core, and slice 1 apples. Peel, remove seeds, and dice a butternut squash.
Combine apple, butternut squash, blueberries, onion, celery, and the berry mix.

Spray a flat casserole dish with cooking spray.
Dump the squash/fruit mix into the casserole.

Cover with aluminum foil.

Bake at 350 for 45 minutes.

Serving Size: Makes 2servings for main dish, 4 servings for a side. To turn it into a main dish, top with rough chopped walnuts (one ounce on each serving, but this is not computed in the nutrition so it can also be a side dish.)






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