Winter Squash Dish
A warm winter squash casserole with applesauce, nutmeg, and toasted almonds, perfect for cozy family dinners or holiday gatherings.
Ingredients
Instructions
- Mix applesauce, winter squash, brown sugar, melted margarine, evaporated milk, nutmeg, salt, and beaten eggs; pour into a 1.5-quart casserole dish.
- Cube the bread and brown it in butter.
- Place the browned bread cubes on top of the squash mixture.
- Sprinkle slivered almonds on top.
- Bake at 375°F (190°C) for 45 minutes.
Tips & Substitutions
For a smoother texture, consider using a food processor to blend the winter squash and applesauce together. You can substitute the brown sugar with maple syrup for a different flavor profile. If you don’t have evaporated milk, regular milk or a dairy-free alternative can work too. To enhance the dish, add spices like cinnamon or ginger, which pair beautifully with this winter squash dish.
Serving Suggestions
This winter squash dish makes a delightful side for holiday meals or a comforting main for vegetarian recipes. Serve it alongside roasted vegetables or a fresh green salad for balance. For an added touch, drizzle with a bit of honey or maple syrup before serving. It also pairs well with desserts like Pumpkin Pie With Butterscotch Pudding for a festive dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through. You can also microwave individual portions for a quicker option, ensuring to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Squash Dish contains roughly 1386 calories, with 18g protein, 181g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (90% of the Daily Value), iron (48% of the Daily Value), and calcium (39% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Yes, you can substitute winter squash with butternut or acorn squash, which will give a slightly different flavor but still work well in this dish. Just ensure that the squash is cooked and pureed to achieve the right consistency before mixing with other ingredients.
Is this dish suitable for freezing?
Yes, you can freeze this winter squash dish. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through. This makes it a great make-ahead option for busy days.
Can I make this dish vegan?
Absolutely! To make this dish vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based margarine instead of regular margarine. Additionally, opt for almond milk or coconut milk in place of evaporated milk for a creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).