Directions:
- In large saute pan or deep skillet(I used cast iron), melt 2T butter and oil and add squash, onion, mushrooms and garlic. See Photo
- Cook over medium heat for about 4-5 minutes until veggies are just starting to get tender.
- Add stock, half and half, bread crumbs, sage, celery powder and salt and pepper. See Photo
- Stir to combine well and let liquids be absorbed. See Photo
- Spoon into casserole dish sprayed with no stick spray. See Photo
- Combine cracker crumbs and pecans and sprinkle over top of casserole.
- Melt remaining 4T butter and drizzle over the top of the crumbs.
- Bake at 350 for about 35 minutes until top is lightly browned and all is warmed through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.22 Kcal (2149 kJ) | ||
| Calories from fat | 228.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.35g | 39% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 345.35mg | 14% | |
| Potassium | 1257.2mg | 27% | |
| Total Carbs | 58.18g | 19% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 17.37g | 35% | |
| Vitamin C | 64.8mg | 108% | |
| Iron | 5.6mg | 31% | |
| Calcium | 165.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 123.76 Kcal (518 kJ) | ||
| Calories from fat | 55.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 39% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 6% | |
| Sodium | 83.28mg | 14% | |
| Potassium | 303.16mg | 27% | |
| Total Carbs | 14.03g | 19% | |
| Sugars | 1.76g | 29% | |
| Dietary Fiber | 1.69g | 28% | |
| Protein | 4.19g | 35% | |
| Vitamin C | 15.6mg | 108% | |
| Iron | 1.4mg | 31% | |
| Calcium | 39.9mg | 17% | |
* 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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