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Butternut Squash Casserole (+ Chicken)

This is another idea for a Thanksgiving side, side dish for any day or a whole meal depending how you see it. This was inspired by a Pin I saw from the American Dairy Association Mideast with a recipe from Recipe Runner, "Cinnamon Maple Greek Yogurt Squash Casserole." I made some substitutions with what I had and I added chicken.



What I used:

- Butternut Squash (16 oz. pre-chopped). I boiled it to soften it!

- Sour cream (instead of yogurt in the original recipe)

- Cinnamon

- Nutmeg

- Salt & pepper

- Chicken


- Raisin Brain flakes only (no raisins, haha!) instead of rolled oats

- 1 tablespoon of butter

- 1 tablespoon of brown sugar (I didn't have maple syrup)

I boiled the butternut squash in water until it was soft.

Then I added sour cream in and mixed it together. I also added chicken for more protein. You can leave it out if you want. I added some salt & pepper too.

For the crumble, since I didn't have rolled oats or maple syrup actually, I just crumbled up the bran flakes, and added them to some butter and brown sugar and microwaved it for 30 seconds to melt the butter. Then I mixed it all together.

I added the crumble on top of the butternut squash. Then I baked it for 10-15 min. or in a 350 degree oven so it could warm up and come together.

Here it is! Really yummy!

Give it a try! We are good at this!

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