SERVES 8 / PREP: 15 MINUTES / COOK: 45 MINUTES / TOTAL: 1 HOUR
Most butternut squash casseroles are topped with sugary marshmallows or coated with brown sugar and butter, but you don’t have to sacrifice this comfort dish completely. Butternut squash has a sweet, savory flavor when baked all on its own. Skip the sugar, add some basil, garlic, and mozzarella cheese, and you have a new, even more delicious version. Serve it at your Thanksgiving table or just to make a regular Monday dinner special.
Nonstick cooking spray
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 tablespoons minced garlic
1 medium (2- to 3-pound) butternut squash, peeled, seeds and pulp removed, and chopped into 1-inch cubes
¾ cup low-fat plain Greek yogurt
⅓ cup chopped fresh basil
¼ teaspoon freshly ground black pepper
2 cups shredded low-fat mozzarella cheese, divided
1 Preheat the oven to 425°F. Coat a 9-by-13-inch casserole dish with cooking spray and set aside.
2 In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until the onion is soft, about 7 minutes.
3 Add the squash and cook for about 10 minutes, or until tender.
4 Transfer the squash and onion to the casserole dish.
5 In a small bowl, lightly whisk the eggs. Whisk in the yogurt, basil, pepper, and 1 cup of mozzarella cheese.
6 Pour the egg mixture over the squash, and top the casserole with the remaining 1 cup of mozzarella cheese.
7 Bake for 30 minutes, or until the squash is very tender and the cheese begins to bubble and lightly brown.
8 Serve immediately.
Per Serving (½ cup): Calories: 192 Total fat: 8g Sodium: 190mg Total carbs: 20g Sugar: 5g Fiber: 3g Protein: 12g
½ cup ½ to 1 cup