Roasted Butternut Squash Green Bean Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy casserole of roasted butternut squash and green beans topped with sliced almonds. The contrast of tender vegetables and crunchy nuts makes it a modern take on a holiday classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- one 2.5-pound butternut squash (peeled, seeded, and diced into 1/2-inch cubes (about 3 cups squash))
- 1 tablespoon olive oil
- salt and pepper (for seasoning)
- two 14.5-ounce cans Del Monte® Cut Green Beans (drained)
- 1 can (10.5 oz. Campbell’s® Condensed Cream of Chicken Soup)
- 1/4 cup sliced almonds
- pepper (optional to taste)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 4224mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4185mg
- Calcium
- 411mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.