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Squash Casserole with Applesauce
2 cups applesauce
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1 1/4 cups butternut squash, cooked and mashed
1/4 teaspoon nutmeg
6 tablespoons butter, melted
2 eggs, beaten
1/2 cup soft white bread crumbs
1/2 cup slivered almonds
Serving Size : 8
Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter, and eggs. Place in buttered, shallow, 1 1/2 qt. casserole. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almonds. Sprinkle over squash. (This can be made a day ahead of time up to this point. Refrigerate or freeze until ready to bake.) Bake uncovered at 375 degrees F for 35 minutes. (If casserole is frozen, bake for 60 minutes instead of 35 minutes.)
Per serving:
275 Calories; 19g Fat (60% calories from fat); 4g Protein; 25g Carbohydrate; 89mg Cholesterol; 259mg Sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
