Butternut Squash and Sweet Pea Casserole
Butternut squash was first cultivated in Mexico over 7,000 years ago.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Butternut Squash and Sweet Pea Casserole
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and cube the butternut squash.
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Cook the sweet peas until tender and set aside.
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In a large skillet, heat the olive oil over medium heat.
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Add the onion and garlic cloves, and sauté until softened.
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Add the butternut squash cubes to the skillet and cook for 5 minutes.
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Season with salt, black pepper, and dried thyme.
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Pour the vegetable broth into the skillet and bring to a simmer.
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Cook for 10 minutes, or until the butternut squash is tender.
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Stir in the cooked sweet peas.
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Transfer the mixture to a casserole dish.
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Sprinkle Parmesan cheese on top.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
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Allow the casserole to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 12g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
