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Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper,1/8cup pumpkin seeds and 11/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle the remaining1/8cup pumpkin seeds and2/3cups cheese over the casserole. Bake for 15 minutes more, or until the pumpkin seeds have turned chestnut brown and the cheese is bubbling and gently browning.
Nutrition information per serving of 10:
Calories 295 Fat 19 g Sodium 341 mg
Carbohydrates 21 g Saturated fat 10 g Calcium 220 mg
Protein 12 g Trans fat 0 g Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 high-fat meat, 2 fat.
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