Butternut Squash Bake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - Fry Light spray
  • 1 - butternut squash
  • 1 - eggplant
  • 1 - zucchini
  • 2 - large tomatoes
  • 2 - eggs
  • 1 cups - semi-skimmed milk
  • Directions:

    1. Thinly slice all the vegetables.

    2. Lightly spray the bottom of a casserole dish with Fry Light. Layer the bottom of the dish with some of the butternut squash, then a layer of eggplant, a layer of zucchini, then a layer of tomato. Repeat the process until all vegetables are used up.

    3. Mix the eggs and milk together and pour onto the layered vegetables. Season with salt and black pepper.

    4. Put into the oven on medium heat (180° C / 350° F / Gas mark 4) and cook for 2 hours or until golden.

    5. For a cheesy finish, sprinkle a Healthy Extra allowance of cheddar or mozzarella over the top of the bake and return to the oven for 10 minutes.

    Brief Description

    Healthy squash casserole with eggplant, zucchini and tomatoes.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 2 hour(s) 10 min

    Posted By:


    Posted On:

    July 21, 2014

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