Butternut Squash Casserole

Butternut Squash Casserole

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 4


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


Preheat oven to 400˚F (230˚C)

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˚.

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 cream cheese mixture with the squash and place in a small baking dish.

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 481
Calories from fat 231
Calories from saturated fat 114
Total Fat 25.7 g
Saturated Fat 12.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.7 g
Cholesterol 102 mg
Sodium 996 mg
Potassium 670 mg
Total Carbohydrate 41 g
Dietary Fiber 3.5 g
Sugars 6.0 g
Protein 21.0 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Milk Alternative 0.9
Vegetables 2.0

Energy sources

Recipe from:
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