Cheesy Butternut Bake

I love Hungry Girl! Most of her recipes are not vegan and many contain sugar-free ingredients but she never claims you should live solely on her food. I have only made a handful of her recipes and I always adapt them a little to fit the needs of my family, but I am always impressed. I know many other family members or friends that love her stuff too 🙂

This was a great one that Michael loved! It can be a fabulous side dish or a snack. This was super fast as well. Of course if you didn’t want to use the microwave, you could boil, steam or bake the squash till soft and saute the onions. Either way I would highly recommend this!

Cheesy Butternut Bake
recipe adapted from Hungry Girl (love her!)

4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
1 onion, diced
2 eggs,  whites only
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper

  1. Preheat oven to 350 degrees.
  2. Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
  3. Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
  4. Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
  5. Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 – 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!


Per Serving (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein

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