Squash and Ricotta Casserole

Source: www.janssushibar.com
Course: Sides
Preperation time: 15min
Cooking Time: 1h
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 1/2 Pound(s) Winter Squash 2 2 20 20 0 0 76 76
1/4 cup Water, Mix With Coconut Milk 0 0 0 0 0 0 0 0
2 Tablespoon(s) Butter 0 0 0 0 4 4 34 34
2 Ounce(s) Ricotta, Crumbled 1 1 0 0 1 1 16 16
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
1/4 cup Coconut Milk, Mix With Water 0 0 1 1 2 2 23 23
1 Large Egg(s), Lightly Beaten 1 1 0 0 1 1 13 13
Total: Approximate Nutrition Info, Per Serving: 4 21 9 162
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Instructions

  1. Preheat oven to 375 F. Lightly grease a 2 quart soufflé or casserole dish.
  2. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut-side down on a rimmed baking sheet and roast for 30 minutes, or until the squash can be easily pierced with a fork. Remove from oven and set aside until cool enough to handle.
  3. Once cooled, scoop the flesh of the squash into a large bowl; add the egg, coconut milk or half and half, bacon fat or butter and ricotta salata. Mix together well; taste and season with salt and pepper. Pour into the prepared soufflé or casserole and bake for 30 to 40 minutes, or until set and lightly browned on top.
Visit www.janssushibar.com for the full instructions.

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