Breakfast B&B casserole or salad and dressing
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 299.2
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 51.9 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 12.0 g
- Protein: 5.3 g
View full nutritional breakdown of Breakfast B&B casserole or salad and dressing calories by ingredient
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
1 ounce chopped walnuts
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 apple. Peel, remove seeds, and dice a butternut squash. (microwave or roasting just enough to make this easier helps a lot)
Combine apple, butternut squash, blueberries, onion, celery, walnuts 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 2 servings for main dish, 4 servings for a side (divide the nutrition/calories in half).
Process in a blender with spices and water
Peel, core, and slice 1 apple. Peel, remove seeds, and dice a butternut squash. (microwave or roasting just enough to make this easier helps a lot)
Combine apple, butternut squash, blueberries, onion, celery, walnuts 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 2 servings for main dish, 4 servings for a side (divide the nutrition/calories in half).