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Joan Cowling: "Excellent! I roasted cubes of a medium butternut…" Read More
15Ingredients
45Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (cubed, cooked and pureed)
- 1 Tbsp. olive oil
- 1 bell pepper (diced)
- 1 red onion (chopped)
- 3 garlic cloves (minced)
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1/2 cup plain yogurt (dairy or non-dairy, 125 grams)
- 1 cup shredded cheddar cheese (+ extra for topping, dairy or non-dairy, 115 grams)
- 1 tsp. cumin seeds
- 1 tsp. chili powder
- 1 tsp. sea salt (or pink salt)
- 1/2 tsp. ground oregano
- 1 Tbsp. fresh cilantro (chopped)
- 1 bay leaf (optional)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol35mg12% |
Sodium790mg33% |
Potassium600mg17% |
Protein10g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A250% |
Vitamin C90% |
Calcium30% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
J Berg 2 years ago
The flavor was fine. I added some black beans and left some of the squash un-puréed as others suggested. Overall there was plenty of good flavor but it’s a side dish. I made it as the main meal. Thankfully my husband added chorizo to his and was somewhat satisfied.
It’s like baked mashed potatoes. For as much work as it was…for a side dish, we won’t be making this again.
Joan Cowling 2 years ago
Excellent! I roasted cubes of a medium butternut squash rather than cooking and purée-ing . I didn’t have 1/2 c yogurt, so I mixed plain almond milk w approx 1/4 c yogurt. I also only had about 1/2 cup vegan cheese and it still tasted great. I also had some yummy tahini dressing that I dipped some of the casserole in ! Flavor-licious! Oh! And I took advice of another reviewer and added half can rinsed black beans.
Lisa Deguchi 3 years ago
I haven’t even put it in the oven yet, but from a sample taste, I’m giving it 5 stars. The combination of spices is wonderful. I followed the directions without reading other comments. Next time I’ll roast the squash. To bad my family won’t eat vegetables. More for me!!!
Lindy Carter 3 years ago
Great flavor combo. I roasted the squash and left it in small pieces as some others suggested.
Cynthia Welte 3 years ago
This is nice! I like the spiciness.I agree about the texture, I mashed the squash because I’d roasted it whole, but I think it’d be better chopped because the onion isn’t puréed. I also added the butternut squash seeds (roasted of course!) for crunch. Yum. Note to self: cheese isn’t necessary.
Alanna Miller 3 years ago
Loved this. Like other reviewers, I subbed cumin powder for seeds and instant pot cooked the squash. I also put the whole thing together and baked a day later. All that made this a simple, unique, and tasty side at Thanksgiving.
Carol Yu 3 years ago
Didn’t have yoghurt or cumin seeds, so used cream and cumin powder. Also cut down on time by using the Instant Pot to stem the squash. Turned out well, will make it again.
Mary Shelton 3 years ago
Excellent, like others have stated the cumin is unexpected but awesome! Next time I will cook in a small dice for some texture otherwise great
Lisa 4 years ago
We loved this dish! The flavors are very interesting and quite a surprise in a positive way! Next time I will decrease the cumin seeds to about 3/4 tsp.. but otherwise keep everything the same. Delicious!