Butternut Squash and Apple Casserole

Steps

1. Peel squash, scoop out seeds, and cut into bite size pieces (or purchase peeled and cut-up squash).
2. Place squash and apple slices in 2 steam table pans (4”x10”x12”).
3. Blend remaining ingredients with fork or pastry cutter until crumbly.
4. Distribute evenly over squash and apples.
5. Cover and bake casserole at 350˚F (325˚F convection oven) for about 45 to 50 minutes.
6. Serve with 3 ounce solid spoodle.
7. Note: If commodity apples are not available, canned commodity sliced apples may be substituted.

Nutritional Information

• Calories: 117
• Carbohydrate: 17.08 g
• Protein: 1.03 g
• Total Fat: 5.82 g
• Saturated Fat: 3.57 g
• Cholesterol: 15 mg
• Vitamin A: 1463 IU
• Vitamin C: 12.20 mg
• Iron: 0.71 mg
• Calcium: 32.65 mg
• Sodium: 238 mg
• Dietary Fiber: 1.76 g