Acorn Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
4 Tablespoons butter (no salt), plus extra for the dish2 acorn squash or 1 butternut squash (4 to 4 1/2 pounds total)2 Tablespoons finely chopped green onion (white and green parts)1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 cup coarsely chopped pecans
Preheat oven to 400. Butter a shallow 1 1/2-quart casserole.
Cut the squash(s) in half and remove the seeds. Place, cut side down, in the casserole and pour in boiling water to a depth of 1/4 inch.
Bake for 30 to 35 minutes, or until tender. Scoop out the squash and put in a large bowl. Drain any liquid remaining in the casserole dish. Beat until smooth and then beat in the 4 tablespoons butter, green onion, rosemary, and salt. Transfer to the casserole and sprinkle with the chopped pecans. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 minutes to the baking time.)
Bake, uncovered, for 15 to 20 minutes, or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user BUSSMOM.
Cut the squash(s) in half and remove the seeds. Place, cut side down, in the casserole and pour in boiling water to a depth of 1/4 inch.
Bake for 30 to 35 minutes, or until tender. Scoop out the squash and put in a large bowl. Drain any liquid remaining in the casserole dish. Beat until smooth and then beat in the 4 tablespoons butter, green onion, rosemary, and salt. Transfer to the casserole and sprinkle with the chopped pecans. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 minutes to the baking time.)
Bake, uncovered, for 15 to 20 minutes, or until thoroughly heated.
Number of Servings: 8
Recipe submitted by SparkPeople user BUSSMOM.
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 8.5 g
- Cholesterol: 15.6 mg
- Sodium: 4.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.0 g
- Protein: 1.3 g
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