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Butternut Squash Casserole
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1 1/2 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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2 lb  butternut squash
2 each  medium tomatoes
1 cup  fresh chopped onion
1 cup  chopped green bell peppers
1 tsp  italian seasoning
0 3/4 tsp  salt
2 tbsp  margarine
  1. Preheat oven to 350 degrees.
  2. Peel squash, remove seeds and fiber, and cut into slices about 1/2 inch thick.
  3. Wash and peel tomatoes, and then slice.
  4. Layer vegetables in a casserole dish with the squash on bottom, then tomatoes, onions, and peppers.
  5. Add seasoning and margarine.
  6. Cover and bake for 1 1/2 hours.
  7. Remove cover, stir, and continue to back another 1/2 hour.
  8. Stir lightly and serve hot!

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