This butternut squash casserole is a wonderfully warm and spiced Autumn dish that may make a good diabetic recipe if you’re someone who needs to watch your starches and you know butternut squash is reasonably moderate on your post-meal blood glucose readings. The Greek yogurt and cheese add great protein for a vegetarian meal. As with everything I make, my husband (who doesn’t need to eat low-carb in the least!), also enjoys it. Note: The fresh basil may seem out of place but it actually adds a nice balance to the sweetness, although it can certainly be skipped. To make this recipe super easy I opted for already cubed and packaged squash. For help navigating your own prediabetes diagnosis, please contact Truce today. And check out my testimonials, as former clients are really the best folks to speak to their experience working with me as their weight loss coach or transformational life coach!
Makes 8 side servings, or 4-6 dinner servings
Butternut Squash Casserole Ingredients
2 small (or 1 extra large) sweet onions, chopped
Lots of fresh garlic (~ 6-10 medium cloves), minced
1 pkg (approx 20 oz) peeled and cubed butternut squash
3 large eggs
3/4 cup fat-free plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup fresh basil, chopped
1/4 tsp ground black pepper
1/2 tsp ground nutmeg
1 cup light or organic mozzarella cheese
Optional: 1/4 cup grated fresh Parmesan cheese
Butternut Squash Casserole Directions
- Preheat oven to 425 degrees F, and lightly grease a 9×13-inch glass casserole baking dish.
- Heat a very small amount of olive oil in a large skillet over medium heat. Saute the onions, garlic, and squash until the squash is slightly tender, approximately 15-20 minutes. Season with salt.
- Lightly whisk the eggs in a bowl. Stir in the yogurt, grated Parmesan cheese, basil, black pepper, and nutmeg. Pour egg mixture over squash mixture in its skillet and stir to combine well. Transfer entire mixture to the casserole baking dish.
- Top with mozzarella cheese and the extra fresh Parmesan cheese (if you’re using).
- Bake in the preheated oven until the casserole is lightly browned and squash is tender, about 25 minutes.
