Butternut Squash Casserole

Butternut Squash Casserole

  • Servings: 2-4
  • Difficulty: medium
  • Print


  • 1/2 lb pork (or chicken) sausage
  • 1 lb shrimp, chopped into pieces
  • 1 large butternut squash
  • 1/2 lb extra firm tofu, crumbled
  • 1/2 onion
  • 2 eggs
  • 6 slices of turkey bacon


  1. Preheat oven to 350 degrees
  2. Cook bacon and sausage together in deep pot/pan.
  3. When fat begins to render, add the diced onion.
  4. Sautee until bacon is crisp, sausage crumbled, and onion is soft.
  5. Add tofu and cook until begins to turn color to slightly golden.
  6. Add in the sliced squash. Turn the heat to high so squash will brown and caramelize not boil.
  7. Remove pot from heat. Let cool.
  8. Pour beaten eggs over mixture and stir to coat mix. Add shrimp and parmesan cheese to taste.
  9. Stir to combine all ingredients and pour into casserole dish.
  10. Bake approximately 30 minutes.

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