Directions:
- In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.
- Cut squash into 1-inch chunks. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes. Drain and mash squash with a potato masher or a mixer.
- Meanwhile, cut off and discard tough green tops, root ends, and coarse outer layer of leeks. Split leeks in half lengthwise and rinse well. Thinly slice.
- In a 10- to 12-inch frying pan over medium-high heat, combine oil, leeks, and shallots. Stir often, until vegetables are limp, 5 to 7 minutes. Remove from heat.
- Add mashed squash, nutmeg, 1/4 teaspoon salt, pepper, and egg; mix well. Spread in a shallow 1-quart casserole.
- Bake, uncovered, in a 350° oven until lightly browned on top, about 45 minutes (35 minutes in a convection oven). Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1331.43 Kcal (5574 kJ) | ||
| Calories from fat | 298.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.21g | 51% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 782.29mg | 33% | |
| Potassium | 3797.66mg | 81% | |
| Total Carbs | 250.37g | 83% | |
| Sugars | 110.86g | 443% | |
| Dietary Fiber | 34.33g | 137% | |
| Protein | 27.1g | 54% | |
| Vitamin C | 135.7mg | 226% | |
| Iron | 13.2mg | 73% | |
| Calcium | 428.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 94.6 Kcal (396 kJ) | ||
| Calories from fat | 21.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 51% | |
|---|---|---|---|
| Cholesterol | 13.22mg | 62% | |
| Sodium | 55.58mg | 33% | |
| Potassium | 269.83mg | 81% | |
| Total Carbs | 17.79g | 83% | |
| Sugars | 7.88g | 443% | |
| Dietary Fiber | 2.44g | 137% | |
| Protein | 1.93g | 54% | |
| Vitamin C | 9.6mg | 226% | |
| Iron | 0.9mg | 73% | |
| Calcium | 30.5mg | 43% | |
* 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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