AUTUMN BUTTERNUT SQUASH CASSEROLE
A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.
Provided by RMartino
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
- Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
- Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
- Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
- Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
- Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
AUTUMN BAKED ACORN SQUASH
A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...
Provided by Chef Buggsy Mate
Categories Low Protein
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut squash in half from top to bottom and scoop out seeds.
- Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
- Place the slices form both apples in the cavity of the squash.
- Drizzle honey over the apple slices.
- Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
- Top apple slices with the cranberries and chopped pecans. Dot with butter.
- Place in oven and bake 1-1/2 hours or until squash is fork tender.
AUTUMN SQUASH BREAD
There are plenty of quick bread recipes around, but this one is special. A great alternative to pumpkin, squash plays a starring role in this moist, lightly spiced loaf. It's great for gift-giving, snacking, or breakfast on the run. Have also included a Squash butter recipe.
Provided by Carol Junkins
Categories Other Breads
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Heat oven 350 df ` Grease the bottom and 1/2 inch up the sides of a 9x5x3" pan, set aside. In a small bowl combine squash and milk, set aside. In medium bowl combine the flour, baking soda, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt, set aside.
- 2. In large mixing bowl beat cream cheese and butter with mixer on medium for 30 sec. Add brown sugar, beat until well combined. Beat in the eggs. Alternately add flour mixture and squash mixture to cream cheese mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the granted sugar, sage and 1/2 salt. Sprinkle over batter in pan.
- 3. Bake for 55-60 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap, store overnight before slicing. Serve with Squash Butter. Makes 16 servings.
AUTUMN SQUASH & PEPPER CASSEROLE
Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.
Provided by MindiLouWho
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cut squash into 1-inch cubes if too large.
- In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
- Bake squash approximately 50 minutes until tender.
- *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
Nutrition Facts : Calories 157.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 75.3, Carbohydrate 30.7, Fiber 5.7, Sugar 7.4, Protein 4.6
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