CREAMY BUTTERNUT SQUASH BAKE
For a side dish with harvesttime appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 245 calories, Fat 18g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
EASY BUTTERNUT SQUASH CASSEROLE
This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.
Provided by Patricia McElroy
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
- Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
- Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
- Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g
CREAMY BUTTERNUT SQUASH CASSEROLE
When Mom didn't couldn't get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. -Susan Hansen Auburn, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 75mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 9g fiber), Protein 5g protein.
CREAMY BUTTERNUT SQUASH CASSEROLE
Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.
Provided by Laka kuharica - Easy Cook
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 g
KALE CASSEROLE
Tender kale and sweet butternut squash come together in this creamy casserole. We added a touch of nutmeg to enhance the squash's natural sugars, then a generous dose of salty Parmesan for balance. Serve alongside your favorite main for an equally beautiful and flavorful side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
- Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
- Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
- Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.
BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE
I don't know where I got this recipe but it's on a 3x5 card in my file if that gives you a hint. My family has enjoyed this at Thanksgiving and all through the winter months for years. It is REALLY BAD FOR YOU. Probably why it tastes so good.
Provided by Chef Erfolg
Categories Spring
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
- Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
- Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
- In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
- Season spinach mix with salt and pepper.
- Preheat oven to 400°F.
- Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
- Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach.
- Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
- Pour cream over entire mixture until it nearly reaches the top layer of squash.
- Sprinkle a heavy layer of parmesan over the entire casserole.
- Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
- Remove foil and bake for another 15 minutes or until parmesan starts to crust.
- Remove and let cool for 10-15 minutes.
- DIG IN!
Nutrition Facts : Calories 282.3, Fat 18.4, SaturatedFat 11.2, Cholesterol 54.8, Sodium 317.9, Carbohydrate 25.4, Fiber 6.6, Sugar 5, Protein 9.6
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