Butternut Squash Casserole

Health Rating

Ingredients

4 cup	Butternut squash (fresh, peeled and cubed)
1 tbsp	Olive oil
1/2 tsp	Salt
1/2 tsp	Black pepper
1/4 cup	Cream cheese, fat free (room temperature)
1 medium egg	Egg
1 cup	Asiago cheese, President's Choice
1/2 cup	Parmesan cheese, grated
1 cup	Bread crumbs, plain

Preheat the oven to 400˚F and prepare a small baking dish.
Cube butternut squash in ½ inch cubes. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes or until tender. Remove and place in a large bowl. Reduce oven to 350˚F.
While squash cooks, whisk together cream cheese, egg, half of the parmesan cheese, half of the asiago cheese, and half of the bread crumbs.
Once the squash is done roasting, fold the cream cheese mixture into the large bowl with the squash.
Pour the squash-cheese mixture into the baking dish and sprinkle with the remaining cheeses and breadcrumbs on top.
Place the baking dish in the oven and bake at 350˚F for 15-20 minutes, or until cheese is melted. Serve hot.

Calories 423

Calories from fat 178

Calories from saturated fat 84

Total Fat 19.7 g

Saturated Fat 9.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 4.4 g

Cholesterol 85 mg

Sodium 1022 mg

Potassium 657 mg

Total Carbohydrate 40 g

Dietary Fiber 3.3 g

Sugars 6.1 g

Protein 21.5 g