BUTTERNUT SQUASH CASSEROLE
This favorite squash recipe came from a family friend. You can use acorn squash, but my family thinks it tastes best with fresh butternut squash from the garden! The only other way my kids will eat squash is when it is full of butter and brown sugar. This is a flavorful recipe with little prep once the squash is cooked.
Provided by aprilfool4jon
Categories Vegetable
Time 1h45m
Yield 16-24 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash and drain. (I actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.).
- Mix other ingredients together and gently fold in cooked squash.
- Pour into greased 9" x 13" casserole dish.
- Top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use Herbed or Italian seasoned croutons for more flavor).
- Bake 45 minute @ 350 degrees.
Nutrition Facts : Calories 118.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 17.2, Sodium 171.1, Carbohydrate 13.1, Fiber 1.3, Sugar 2.9, Protein 3.4
BUTTERNUT SQUASH CASSEROLE BOWLS
A delicious treat you can add as a side or eat by itself. The sweet and savory taste will take you to a world of wonder. Fill with your choice of vegetable and enjoy!
Provided by Kitten "The Kawaii Skittle Lov
Categories Side Dish Vegetables Squash
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Slice top and bottom off the squash; cut into 1 1/2-inch slices and scrape out seeds. Arrange on the lined baking sheet. Sprinkle mozzarella cheese over each slice.
- Bake squash in the preheated oven until tender, about 25 minutes. Let cool, about 5 minutes. Season with pumpkin pie spice and salt.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 20.3 g, Fat 0.2 g, Fiber 3.5 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 394.7 mg, Sugar 3.8 g
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
BUTTERNUT SQUASH CASSEROLE
This casserole is very versatile! It can be served hot today and cold tomorrow, as a main dish for meatless meals or as a side dish for a dinner party. Any way you serve it, it's scrumptious!
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-in. baking dish. , In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts. , Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°.
Nutrition Facts : Calories 199 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 65mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 5g fiber), Protein 8g protein.
BUTTERNUT SQUASH CASSEROLE
This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!
Provided by VPMSAVGA
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
- In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
- Bake in preheated oven for 45 minutes, or until set.
- In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 48.7 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 192.9 mg, Sugar 26.5 g
BUTTERNUT SQUASH PASTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
- Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
- Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
- Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
BUTTERNUT SQUASH CASSEROLE
Make and share this Butternut Squash Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart baking dish.
- Place squash in a large saucepan; cover with water.
- Bring to a boil; cover and cook for 25-30 minutes, or until tender.
- Drain, and place in a mixing bowl; beat just until smooth.
- Add the milk, butter, eggs and vanilla; mix well.
- Combine the dry ingredients; add to squash mixture and mix well.
- Transfer to baking dish.
- Cover and bake for 45 minutes.
- Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
- Bake, uncovered for 12-15 minutes, or until heated through.
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- Pour the mixture into an casserole dish. Arrange the squash so that the top of the casserole is even.
SIMPLE BUTTERNUT SQUASH CASSEROLE RECIPE - RECIPES.NET
From recipes.net
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam for 8 to 10 minutes or until tender. Transfer squash to a large bowl.
- Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.
BUTTERNUT SQUASH CASSEROLE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Place the squash in a roasting tin, cut-sides up. Drizzle with olive oil and turn it cut side down into the roasting tin.
- Roast for 45-50 minutes, or until fork tender. Once roasted, allow it to cool, then scoop all the flesh out into a bowl.
BUTTERNUT SQUASH CASSEROLE - COUNTRY GIRL COOKIN
BUTTERNUT SQUASH CASSEROLE - THE COZY APRON
From thecozyapron.com
- Place you cubed butternut squash and apples into a large bowl, and drizzle in about 2 tablespoons of oil. Sprinkle over a generous couple of pinches of salt and black pepper, along with 1 tablespoon of the maple syrup, the dried sage and the Herbes de Provence; toss to coat.
- Turn the mixture out onto your prepared baking sheet, and roast for about 35 minutes, stirring occasionally for even roasting, or until the squash is tender.
BUTTERNUT SQUASH CASSEROLE WITH PARMESAN TOPPING ...
From wellplated.com
- Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
- Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
- Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
ROASTED BUTTERNUT SQUASH CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- 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.
BUTTERNUT SQUASH CASSEROLE WITH CHICKEN, BROCCOLI + NO ...
From snackinginsneakers.com
- Boil a pot of water and cook 6 ounces of No Yolks noodles for approximately 7-8 minutes, until al dente. When done, drain and set aside in a large mixing bowl for now. (Set aside the pot to make sauce in a later step.)
- While noodles are cooking, melt 1 tbsp butter in a large skillet over medium high heat. Add squash and toss for a minute or two, until most butter has coated the squash. Add 1 cup chicken broth. Cook, uncovered, over medium heat for approximately 8-10 minutes.
- Add broccoli to the skillet with the squash and cook for an additional 4-5 minutes. Add spinach and cook for an additional 1-2 minutes, until spinach just starts to wilt. Remove from heat and add to the bowl with the noodles. Stir in mozzarella cheese and precooked chicken.
ENCHILADA MEAL PREP BOWLS WITH BUTTERNUT SQUASH AND ...
From shelikesfood.com
- Heat oven to 400 degrees F. On a large baking sheet, toss together the cubed butternut squash with the olive oil and spices. Bake butternut squash until for tender, about 40 minutes.
- Make the cauliflower rice while butternut squash is baking. Add the chopped cauliflower to a food processor and blend until it has a rice like texture.
- Heat a large skillet over medium heat and spray with cooking spray or about 1/2 teaspoon olive oil. Add cauliflower rice and season with salt and pepper. Cook cauliflower until tender, 5-7 minutes.
ROASTED BUTTERNUT SQUASH BREAKFAST CASSEROLE - SNACKING IN ...
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- Toss the cubed squash in 1 tbsp olive oil, salt, and pepper. Place it on a baking sheet. Pop it in the oven for about 20 minutes, until tender.
- Meanwhile, about 10 minutes before the squash will be done, heat 1 tbsp olive oil in a skillet over medium heat. Add the pepper and onion and cook for 4-5 minutes, until the vegetables start to get tender. Add spinach and cook for another 1-2 minutes, until lightly wilted. Remove from heat.
SPICY SOUTHWEST BUTTERNUT SQUASH CASSEROLE - JAR OF LEMONS
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BROWN BUTTER BUTTERNUT SQUASH CASSEROLE - A SOUTHERN SOUL
From asouthernsoul.com
- Heat a skillet over medium-high heat. Add 1 tablespoon of butter to melt. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Pour onions over squash and toss to mix.
- Return the skillet to heat and add remaining 5 tablespoons of butter. Cook on medium heat until the butter begins to brown, about 3 to 4 minutes. Butter will foam and separate, watch carefully making sure not to burn. Pour over squash and onions. Sprinkle on dried thyme, salt and pepper. Stir all ingredients to mix. Cover dish with foil and place in oven. Cook for 50 minutes. Remove dish from oven. Uncover and sprinkle crushed crackers on top of butternut squash. Return to oven and continue to cook for an additional 15 minutes, until topping is golden.
BUTTERNUT SQUASH CASSEROLE (GRATIN) - VIKALINKA
From vikalinka.com
- Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.
- Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.
- Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.
BUTTERNUT SQUASH CASSEROLE (VEGAN) - HEALTHY TASTE OF LIFE
From healthytasteoflife.com
- In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine.
- In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and add half of the seasoned liquid mixture you made earlier, toss to mix.
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