Butternut Squash Casserole

9 60 416
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Butternut Squash Casserole
Health Rating


4 cup Butternut squash (fresh, peeled and cubed)
1 tbsp Olive oil
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


  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 416
Calories from fat 178
Calories from saturated fat 84
Total Fat 19.7 g
Saturated Fat 9.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.4 g
Cholesterol 85 mg
Sodium 1022 mg
Potassium 657 mg
Total Carbohydrate 40 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Protein 21.5 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Milk Alternative 0.8
Vegetables 1.9

Energy sources