• wearegoodatthis

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.




https://www.pinterest.com/pin/AVAJf1VZO_5KFFVZuLJkmhufVQxXBuG7m6vyhelGUbHJFwc2rDoALEwSH-lTM0-ayPwC031PQy1axTNG6Jkx9Hs/

https://www.drink-milk.com/cinnamon-maple-greek-yogurt-squash-casserole/?pp=1




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


Crumble:

- 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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