Parmesan Squash Recipe | Nutritional Therapy for IBD

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Recipes

Parmesan Squash

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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

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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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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.