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Butternut Squash and Cauliflower Medley

(0 Votes)
EDR Butternut Squash and Cauliflower Medley
SERVES
10
COOK TIME
25 Min

We love casseroles that are as full of nutrition as they are taste, and our Butternut Squash and Cauliflower Medley is just that! This casserole makes a great side to any of your holiday main dishes, too.

What You'll Need:
  • 3 cups peeled 1-inch cubes butternut squash
  • 1 head cauliflower, cut into florets
  • 2 cloves garlic
  • 1 tablespoon reduced-fat milk
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon light margarine
  • 1 tablespoon reduced-fat Parmesan cheese
What To Do:
  1. In a large pot, add 1 inch of water. Place a steamer basket in pot.
  2. Place squash, cauliflower, and garlic in steamer basket and bring to a boil over high heat; cover and cook 15 to 20 minutes, or until fork-tender. Drain and place in a large bowl.
  3. Add remaining ingredients except Parmesan cheese, and beat with an electric mixer until smooth.
  4. Preheat oven to broil. Coat a 3-quart casserole dish with cooking spray.
  5. Place vegetable mixture in casserole dish, sprinkle with Parmesan cheese, and broil 5 to 6 minutes, or until lightly browned.
Notes

We've got even more great veggie recipes in our collection of Addictive Vegetable Side Dishes: 21 Healthy Vegetable Recipes.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 40
  • Calories from Fat 5.0
  • Total Fat 0.6g 1 %
  • Saturated Fat 0.1g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 1.8g 4 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.2mg 0 %
  • Sodium 66mg 3 %
  • Total Carbohydrates 8.4g 3 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 2.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My biggest question is what is the exact serving size for this medley. I want to make it for Thanksgiving but I want to stay within my ranges.

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