Butternut Squash Casserole

9 60 457
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Butternut Squash Casserole
Health Rating


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


  1. Preheat oven to 400˚F (230˚C)
  2. 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˚.
  3. While squash cooks, whisk together cream cheese, egg, ¼ cup parmesan, ½ cup of asiago, and ½ cup of bread crumbs. Once squash is done, fold the cream cheese mixture with the squash and place it in a small baking dish.
  4. Sprinkle remaining cheeses and breadcrumbs on top. Bake at 350˚ for 15-20 minutes or until cheese is melted. Serve hot.

Nutrition Facts

Per Portion

Calories 457
Calories from fat 221
Calories from saturated fat 108
Total Fat 24.6 g
Saturated Fat 12.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.6 g
Cholesterol 99 mg
Sodium 959 mg
Potassium 634 mg
Total Carbohydrate 39 g
Dietary Fiber 3.3 g
Sugars 5.7 g
Protein 20.0 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Milk Alternative 0.8
Vegetables 1.9

Energy sources