Butternut Squash Casserole

Health Rating

Ingredients

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 the cream cheese mixture with the squash and place it 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.

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

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