Pumpkin and Roasted Butternut Squash Casserole

Happy Halloween!
It's the Great Pumpkin and Roasted Butternut Squash Casserole Charlie Brown!

I thought I would add to the multitude of pumpkin recipes with this one. The only difference was this was created by pure accident because I was testing pumpkin and butternut squash ravioli recipes and "Good grief!" they weren't coming out the way I wanted it to (wonton skins too "slimy"). So I'll mess with that recipe a little more and share a great accidental recipe that resulted instead.

Roasted Butternut Squash and Pumpkin Casserole
(Serves 6-8)

1 1/2 cup Pumpkin Puree-$.75
1 1/2 cup Fat free cottage cheese $.80
3 tablespoons goat cheese $.65
10 leaves of fresh sage finely chopped (about 2 tablespoons) $.85
1 shallot minced $.20
3 cloves garlic minced $.15
1/4 cup shredded Parmesan $.25
1/2 roasted butternut squash (1-1.5 cups)* $.50
1 teaspoon nutmeg $.01
1 egg $.11
Roasted Gorgonzola crackers crushed (Trader Joe's brand or an savory cracker) $.23

Total cost: ~$4.50
Per portion ~$.56-$.75

*Roasted Butternut Squash
Pre-heat oven to 400 degrees. Halve butternut squash. To prevent rocking or tipping, I trimmed a part of the more rounded part of the squash to make it flat and stable. Take out the seeds and pith (the stringy stuff). Pierce or score the fleshy part. Place skin side down. Sprinkle 1 teaspoon brown sugar on each half. Drizzle olive oil and balsamic vinegar over the halves, Salt and Pepper. Bake for 30-35 minutes. Use one half for this recipe. Reserve the other half, either cube it or scoop out into a mash.

Casserole:
Mix everything BUT the crackers. Mix thoroughly. Lightly oil or pan spray sides of a small casserole dish or loaf pan. Place mixture into the pan and top with crushed roasted Gorgonzola crackers. Cover with foil. Bake at 350 degrees for ten minutes. Remove foil and brown for 5-10 more minutes. Enjoy! Sorry, we dug into this before I could take a picture!

Happy Halloween!
DD