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Creamy Butternut Squash Casserole
- 2 tablespoons olive oil
- 2 small onions, chopped
- 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
- 6 cloves garlic, crushed
- 1/4 teaspoon salt
- 1 tablespoon water, or as needed (optional)
- 3 eggs
- 3/4 cup sour cream
- 1 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil
- 1/4 teaspoon ground black pepper
- 1/2 (8 ounce) package coarsely shredded mozzarella cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 30.1g|
|Saturated Fat 14.1g|
|Total Carbohydrate 41.8g|
|Dietary Fiber 6.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|