Butternut Squash Casserole

Health Highlights

Ingredients

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	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 405

Calories from fat 167

Calories from saturated fat 83

Total Fat 18.5 g

Saturated Fat 9.2 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 4.0 g

Cholesterol 85 mg

Sodium 1050 mg

Potassium 665 mg

Total Carbohydrate 41 g

Dietary Fiber 3.3 g

Sugars 6.1 g

Protein 20.3 g