Cooks' Note
Fiber-rich butternut squash contains 71 percent of the recommended daily allowance for vitamin A and 26 percent of the recommended daily allowance for vitamin C.
Recipe information
Yield
serves 6
Ingredients
1 large stockpot of water
1 large butternut squash, quartered
1 teaspoon salt plus additional to taste
1 medium yellow onion, thinly sliced
One 4-ounce can chopped green chilies
1/2 cup whole-wheat cracker crumbs
2 cups grated sharp cheddar cheese
3 large eggs, beaten
1 cup low-fat milk
1 tablespoon Worcestershire sauce
Ground black pepper to taste
Preparation
Preheat the oven to 400 degrees. Bring a large stockpot of water to a boil over high heat. Add the squash and 1 teaspoon salt and boil until fork tender in the center, about 20 minutes. Drain, peel the squash, and cut into slices less than 1/4-inch-thick. In a large bowl, mix together the onion, chilies, cracker crumbs, cheese, eggs, milk, Worcestershire sauce, salt, and pepper. Fold in the squash. Scrape into a 3-quart ovenproof casserole dish, cover, and bake for 15 minutes. Remove the cover and bake for about 10 minutes more, until browned on top.
