|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy vegetarian butternut squash casserole with apples would make an excellent vegetarian Thanksgiving side dish.
Peeling and seeding butternut squash does take a bit of effort, but you'll want to use fresh rather than frozen butternut squash in this recipe. For a vegan butternut squash casserole, you could use a dairy-free margarine instead of butter.
- 1 medium butternut squash (peeled and deseeded)
- 2 apples
- 1/2 cup brown sugar
- 2 tablespoons vegan margarine or butter
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Gather the ingredients and preheat oven to 350 F.
Lightly grease a square baking pan or casserole dish, about 8x8-inches.
Using a food processor, slice the butternut squash and apples into thin pieces. Or, if you don't have a food processor, you can chop into small dices. Place the squash and apples into your prepared baking dish or casserole dish.
Mash together the remaining ingredients with a fork until crumbly, and sprinkle over the apples and squash.
Bake your butternut squash casserole in the oven for 45 to 55 minutes.
Serve and enjoy!