Directions:
- *preheat oven to 400 and butter a 2 qt casserole dish. Place butternut squash in 1 TBS water in large microwave safe dish and cover tightly. Microwave for 7 minutes or until squash is tender, stirring once. Drain.
- Repeat with acorn squash and remaining water.
- Melt butter in a large skillet over med. Heat. Add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. Remove from heat and stir in cheeses and squash, season with salt and pepper. Transfer to prepared rectangular dish and bake for 20 minute Or until lightly browned and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.49 Kcal (1392 kJ) | ||
| Calories from fat | 143.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 48.25mg | 16% | |
| Sodium | 250.61mg | 10% | |
| Potassium | 1269.85mg | 27% | |
| Total Carbs | 39.06g | 13% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 13g | 26% | |
| Vitamin C | 53.7mg | 90% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 3.3mg | 18% | |
| Calcium | 413.1mg | 41% | |
| Amount Per 100 g | |||
| Calories | 81.2 Kcal (340 kJ) | ||
| Calories from fat | 34.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 24% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 16% | |
| Sodium | 61.2mg | 10% | |
| Potassium | 310.13mg | 27% | |
| Total Carbs | 9.54g | 13% | |
| Sugars | 1.1g | 18% | |
| Dietary Fiber | 1.82g | 30% | |
| Protein | 3.18g | 26% | |
| Vitamin C | 13.1mg | 90% | |
| Vitamin A | 0.5mg | 64% | |
| Iron | 0.8mg | 18% | |
| Calcium | 100.9mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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