Parmesan Squash
Prep:
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Cook:
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Ingredients
3 cups mashed, cooked squash (acorn or butternut)
1 cup grated parmesan cheese
½ cup chopped green onions
2 TBSP butter
4 eggs, beaten
1-2 TBSP honey
½ tsp dry mustard
¼ tsp pepper
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710 ml (678 grams) mashed, cooked squash (acorn or butternut)
90 grams grated parmesan cheese
50 grams chopped green onions
2 TBSP (28 grams) butter
4 eggs, beaten
1-2 TBSP (15 - 30 ml) honey
½ tsp (2.5 ml) dry mustard
¼ tsp (1.25 ml) pepper
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Heat oven to 350°F (180°C).
- Oil a 3-quart (2.8 L) casserole dish.
- In small skillet, cook onions in butter until tender; set aside.
- In large bowl, combine squash, parmesan cheese, eggs, honey, dry mustard and pepper; mix well.
- Add onions; stir gently.
- Spoon into prepared dish.
- Bake for 30 to 40 minutes until set.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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