Butternut Squash Casserole II Recipe

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Ingredients:

Serving

1 (13 oz) box frozen butternut squash
3 large eggs
2 cups milk
1/3 cup sugar
1/2 cup cake flour
1 tbsp margarine, melted
1 dash cinnamon

Directions:

Place ingredients in bowl in order: squash, eggs, milk, sugar, flour and cinnamon.
Beat with electric mixer until well blended.
Butter or spread margarine in a 1 1/2 quart casserole dish.
Use a glass dish.
Bake in oven or toaster oven for 1 1/4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.28 Kcal (629 kJ)
Calories from fat	40.78 Kcal
		% Daily Value*
Total Fat	4.53g	7%
Cholesterol	94.63mg	32%
Sodium	70.31mg	3%
Potassium	184.64mg	4%
Total Carbs	20.56g	7%
Sugars	10.69g	43%
Dietary Fiber	0.3g	1%
Protein	6.71g	13%
Vitamin C	0.3mg	0%
Iron	1.3mg	7%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	114.01 Kcal (477 kJ)
Calories from fat	30.94 Kcal
		% Daily Value*
Total Fat	3.44g	7%
Cholesterol	71.79mg	32%
Sodium	53.34mg	3%
Potassium	140.07mg	4%
Total Carbs	15.6g	7%
Sugars	8.11g	43%
Dietary Fiber	0.23g	1%
Protein	5.09g	13%
Vitamin C	0.2mg	0%
Iron	1mg	7%
Calcium	88.9mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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