What you need:
- 1 butternut squash; peeled, seeded and cubed
- 1/2 c non-fat plain Greek yogurt
- 1/2 c crushed graham crackers
- 1 egg, lightly beaten
- 3 T grated Parmesan cheese
- 2 T butter, melted
- 1 t brown sugar
- 1/2 t salt
- 1/4 t pepper
What you do:
- Preheat oven to 350. Place squash in large saucepan and
cover with water. Bring to a boil then bring heat down and lightly
boil for 10-15 minutes or until squash is tender. Drain, then
transfer squash to a large bowl. Mash the squash then stir in
yogurt, egg, brown sugar, salt and pepper. Transfer to a 2 qt
baking dish. In a separate bowl combine crackers, Parmesan
cheese and butter and sprinkle over casserole. Bake for 40-45
minutes or until lightly browned.
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