Preparation time
20 minutes
Ready in
1 hr 20 min
Cooking Time:
Makes
8 servings
Ingredients
- 1 medium Ontario Butternut Squash (about 3 lb/1.5 kg)
- 1 tbsp (15 mL) butter
- 2 tbsp (25 mL) chopped Ontario Cooking Onion
- 1 Ontario Egg
- 1/2 cup (125 mL) Ontario Milk
- 1/2 tsp (2 mL) dry mustard
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) pepper
- 1/2 cup (125 mL) grated yellow or white Ontario Cheddar Cheese
Instructions
Cut squash into 3-inch (9.5 cm) pieces; discard seeds. Place in boiling water in large saucepan. Cover and simmer for 25 to 30 minutes or until tender. Drain, cool, peel off skin and mash with potato masher or food processor.
Melt butter in small frying pan over medium heat. Sauté onion until tender, 2 to 3 minutes.
Combine squash, onion, egg, milk, mustard, salt and pepper; mix well. Spread in greased 1-1/2 quart (1.5 L) casserole. Sprinkle cheese on top. Bake at 375°F (190°C) for 25 to 30 minutes or until edges brown.
Microwave Instructions:
Cut squash in half lengthwise; discard seeds. Place cut side up, in microwave-safe dish. Cover. Microwave at HIGH for 14 to 15 minutes, turning dish occasionally. Cool, peel off skin and purée.
Nutritional Information
- Protein: 4 grams
- Fat: 5 grams
- Carboyhydrates: 12 grams
- Calories: 104
- Fibre: 3 grams
- Sodium: 220mg