Rosemary Butternut Squash Skillet Pie

RUNNING TO THE KITCHEN (1)
Sheryl: "This recipe is great for a savory dish but I thin…" Read More
12Ingredients
50Minutes
230Calories

Ingredients

US|METRIC
  • 4 cups butternut squash (thinly sliced)
  • 1 small yellow onion (thinly sliced)
  • 3 eggs
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup whole milk
  • 2 tablespoons heavy cream
  • 2 tablespoons rosemary (chopped)
  • 1 clove garlic (minced)
  • 1/2 cup grated Parmesan
  • 1 cup pancake (/baking mix, Bisquick or something similar)
  • salt
  • pepper
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    NutritionView More

    230Calories
    Sodium12% DV290mg
    Fat26% DV17g
    Protein14% DV7g
    Carbs5% DV14g
    Fiber8% DV2g
    Calories230Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol110mg37%
    Sodium290mg12%
    Potassium380mg11%
    Protein7g14%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A180%
    Vitamin C30%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sheryl 3 years ago
    This recipe is great for a savory dish but I think I might substitute out butternut squash for yams/sweet potatoes. It also does take longer than 30 minutes to cook but I think that was partly because I used a smaller pan