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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Butternut Squash Casserole

Source: dLife

This butternut squash casserole with tomatoes and peppers has a hint of Italian flavors.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	168.9

Total Carbs	23.7 g

Dietary Fiber	5.6 g

Sugars	11.6 g

Total Fat	8.5 g

Saturated Fat	3.8 g

Unsaturated Fat	0.0 g

Potassium	78.3 mg

Protein	2.2 g

Sodium	476.8 mg

Dietary Exchanges 8.5 Fat, 0.7 Vegetables, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb butternut squash 2.0
2 each medium tomatoes 1.0
1 cup fresh chopped onion 1.0
1 cup chopped green bell peppers 1.0
1 tsp italian seasoning 0.75
0 3/4 tsp salt 2.0
2 tbsp margarine

Directions

Preheat oven to 350 degrees.
Peel squash, remove seeds and fiber, and cut into slices about 1/2 inch thick.
Wash and peel tomatoes, and then slice.
Layer vegetables in a casserole dish with the squash on bottom, then tomatoes, onions, and peppers.
Add seasoning and margarine.
Cover and bake for 1 1/2 hours.
Remove cover, stir, and continue to back another 1/2 hour.
Stir lightly and serve hot!