Butternut Squash Casserole

9 60 414
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Butternut Squash Casserole
Health Highlights


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


  1. Preheat the oven to 400˚F and prepare a small baking dish.
  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˚F.
  3. While squash cooks, whisk together cream cheese, egg, half of the parmesan cheese, half of the asiago cheese, and half of the bread crumbs. 
  4. Once the squash is done roasting, fold the cream cheese mixture into the large bowl with the squash.
  5. Pour the squash-cheese mixture into the baking dish and sprinkle with the remaining cheeses and breadcrumbs on top. 
  6. Place the baking dish in the oven and bake at 350˚F for 15-20 minutes, or until cheese is melted. Serve hot.

Nutrition Facts

Per Portion

Calories 414
Calories from fat 177
Calories from saturated fat 83
Total Fat 19.7 g
Saturated Fat 9.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.9 g
Cholesterol 90 mg
Sodium 1050 mg
Potassium 667 mg
Total Carbohydrate 41 g
Dietary Fiber 4.1 g
Sugars 6.1 g
Protein 20.5 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Milk Alternative 0.8
Vegetables 1.9

Energy sources


Meal Type(s)