Stonyfield recently asked their Clean Plate Club members to help them with their latest challenge to squash pesticides out of diets with healthy squash recipes. All of Stonyfield’s yogurts are organic with no GMO or pesticides in the ingredients
Truthfully I don’t buy organic as much as I should, especially organic fruits or vegetables whose skin I usually eat. Living near an organic-only grocery store has gotten me into the habit of buying more organic. Maybe going all organic all the time can be unreasonable in today’s lifestyle, but focusing on making small changes every time you go to the grocery store makes it easy.
Using greek yogurt in this casserole makes the dish a little lighter but just as creamy and adds a slight tang to the flavor. Use whatever your favorite herbs are whether that’s basil, rosemary, dill or a mix.
Low-Fat Butternut Squash Casserole
Prep time: 15 minutes
Cook time: 90 minutes
Ingredients(Makes 8 servings):
- 2 medium-sized organic butternut squashes
- 1 6oz container plain Stonyfield Greek
- 6 Tablespoons butter
- 1 Tablespoon dried herbs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces herbed goat cheese(optional)
Method:
- Preheat your oven to 375 degrees
- Prepare the squashes by removing the skin, stem, and seeds or roasting them whole and waiting to do this.
- Roast the squash for 45 minutes to an hour until it is soft and easy to poke with a fork.
- Move the squash to a big bowl. Add in the rest of the ingredients and mix until it forms an even batter.
- Pour the squash puree into a casserole dish. Level out the top.
- Bake for 30 to 45 minutes until a light crust forms and the squash is baked through.
- Remove from the oven and serve hot. Top with goat cheese or fresh herbs if desired.
