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Squash Potato Casserole Recipe
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Dry basil leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Butternut squash||1 Pound|
|Russet potatoes||2 Medium|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1581 Calories from Fat 913
% Daily Value*
Total Fat 104 g159.5%
Saturated Fat 61.8 g309%
Trans Fat 0 g
Cholesterol 666.8 mg
Sodium 1265.2 mg52.7%
Total Carbohydrates 148 g49.4%
Dietary Fiber 19.6 g78.4%
Sugars 26.8 g
Protein 30 g60.2%
Vitamin A 1034.6% Vitamin C 232.6%
Calcium 47.2% Iron 53.7%
*Based on a 2000 Calorie diet
Let cool slightly, then beat in eggs, salt, basil, thyme, and pepper.
Insert metal blade.
Mince garlic; leave in work bowl.
Finely chop onion; add onion and garlic to egg mixture.
Change to shredding disc.
Cut squash (if whole) in half lengthwise.
Scoop out and discard seeds and fibers.
Peel and cut into pieces to fit feed tube; then shred, following directions for potatoes.
Add to egg mixture.
Peel potatoes, then shred.
Add to egg mixture with bread crumbs; stir to blend well.
Spread mixture evenly in a greased 10-inch quiche dish or pie pan.
Bake, uncovered, in a 350° oven until lightly browned (about 1 hour).
Dot top with remaining 3 tablespoons butter.