Cheesy Butternut Squash Casserole Recipes

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

Steps:

• Cut fresh squash into chunks.
• Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
• Preheat oven 350 degrees.
• In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
• Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
• Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
• Pour enough breadcrumbs to cover entire mixture.
• Put in oven for 25 minutes. All cheese should be melted.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
• Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
• Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Steps:

• Heat oven to 425ºF.
• Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
• Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
• Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
• Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
• Bake 22 to 24 min. or until heated through.

Steps:

• Remove ends of squash and discard. Chop or cut squash into small fine pieces. Add salt to water and boil squash and onion until tender for approximately 15 minutes. Drain well.
• In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture.
• Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top.
• Bake in a 350 degree oven for 25 minutes.
• Enjoy!

Steps:

• Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
• Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
• Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
• Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
• Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.