BUTTERNUT SQUASH AND PECAN CASSEROLE
This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.
Provided by emoon
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
- Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
- Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
BUTTERNUT SQUASH CASSEROLE
This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
- In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
- Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
PECAN-STUFFED BUTTERNUT SQUASH
I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 10g fiber), Protein 5g protein.
BUTTERNUT SQUASH BAKE
If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). , Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. , In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.
Nutrition Facts :
BUTTERNUT SQUASH AND APPLE CASSEROLE
This is a family favorite we always serve at Thanksgiving. My sister got it from the Cheshire Inn, in either VA or MD. Even non-squash lovers love this. A good, less sweet, alternative to the traditional sweet potato casserole.
Provided by QueenOf1211
Categories Apple
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
- Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
- Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
- Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
- Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
- Sprinkle with cornflake topping.
- Bake at 350 for about 15 minutes.
Nutrition Facts : Calories 202.8, Fat 10.6, SaturatedFat 4.9, Cholesterol 19.1, Sodium 125.2, Carbohydrate 28.7, Fiber 2.7, Sugar 21.7, Protein 1.1
CRUSTY PECAN, MAPLE SYRUP BUTTERNUT SQUASH CASSEROLE
Make and share this Crusty Pecan, Maple Syrup Butternut Squash Casserole recipe from Food.com.
Provided by Teresa Johnson
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook squash in boiling salted water until tender.
- Drain.
- Meanwhile, put pecans in blender container.
- Cover and run on low until coarsely chopped; empty into a small bowl; reserve.
- Put squash, sugar, and cinnamon into blender container.
- Cover and run on low until squash is pureed.
- Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup.
- Place under the broiler for 3-5 minutes or until glazed and browned.
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BUTTERNUT SQUASH CASSEROLE WITH PECANS - CREATE KIDS CLUB
From createkidsclub.com
4.7/5 (3)Category Side DishCuisine AmericanCalories 206 per serving
- Combine the ingredients. In a large bowl, combine mashed butternut squash, milk, eggs, sugar, butter, pumpkin pie spice, and vanilla, and salt. Stir well. Pour into an oven-safe 9x9 inch dish or pan, set aside.
- Mix the topping. In a small bowl, combine butter, walnuts, and sugar until well blended. Sprinkle pecan mixture over casserole.
- Bake. Bake for 25-30 minutes or until the top is browned and the squash mixture is set. Serve hot.
ROASTED BUTTERNUT SQUASH CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.8/5 (4)Total Time 2 hrsCategory Side DishCalories 162 per serving
- Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a baking sheet and cook in the preheated oven until the squash is soft and can be easily pulled away with a fork, about 50 - 60 minutes.
- While the squash is roasting, prepare the crunchy topping by combining 3 Tbsp. of melted butter in a bowl with the brown sugar and the flour. Mix with a fork just until it forms a crumbly mixture. Stir in the pecans. Set this aside for now.
- When the squash is cooked, remove from oven and let cool slightly. With a large spoon, scoop out the squash into a mixing bowl or the bowl of a food processor/stand mixer, discarding the skin. (You should have approximately 7 cups of cooked butternut squash).
SAVORY BUTTERNUT SQUASH CASSEROLE WITH PECANS & BACON
From thisfarmgirlcooks.com
4.9/5 (10)Total Time 50 minsCategory Side DishCalories 415 per serving
- Preheat oven to 400°F and grease a 9x13” baking dish with 1 tablespoon melted coconut oil. Set aside.
- Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
- Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
- While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
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4/5 (1)Total Time 1 hrServings 8-10
- Combine first 10 ingredients in a large bowl; stir well. Place in a lightly greased 11" x 7" baking dish.
- Combine flour and 1/4 cup brown sugar. Cut in 3 Tbsp. butter with a pastry blender until crumbly. Stir in nuts. Sprinkle over squash. Bake, uncovered, at 375° for 40 minutes or until edges are lightly browned. Let casserole stand 5 minutes before serving.
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