Gingerbutternutsquashcasserole Recipes

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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



Butternut Squash Casserole image

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

1 butternut squash
1 cup white sugar
1 ½ cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
¼ cup margarine, melted
½ (16 ounce) package vanilla wafers, crushed
½ cup margarine, melted
1 cup brown sugar

GINGERED BUTTERNUT SQUASH

I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8



Gingered Butternut Squash image

Steps:

  • Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

2 medium butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons finely chopped crystallized ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream

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



Butternut squash casserole image

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

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

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



Creamy Butternut Squash Casserole image

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

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

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



Creamy Butternut Squash Casserole image

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.

2 medium butternut squash, peeled and cut into chunks
1/2 cup sugar
2 large eggs
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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



Easy Butternut Squash Casserole image

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

1 butternut squash, halved lengthwise and seeded
1 ½ cups milk
1 cup white sugar
3 eggs
¼ cup margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch salt
1 cup brown sugar
1 cup chopped pecans
½ cup margarine, melted

BUTTERNUT SQUASH SOUP WITH GINGER

Butternut Squash Soup with Ginger

Categories     Soup/Stew     Ginger     Bake     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 9



Butternut Squash Soup with Ginger image

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
  • Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

NANA'S SQUASH CASSEROLE

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12



Nana's Squash Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
  • Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
  • In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

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



Butternut Squash Casserole image

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.

5 cups shredded peeled butternut squash
Juice and grated peel of 1 lemon
1 cup raisins
6 to 8 dried apricots, chopped (about 1/3 cup)
1 medium apple, cubed
2 cups ricotta cheese
1 large egg, lightly beaten
3 tablespoons plain yogurt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped walnuts

SIMPLE BUTTERNUT SQUASH CASSEROLE

This butternut squash casserole is a family holiday favorite, and simple to make.

Provided by Clark Brown

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 8



Simple Butternut Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). 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 until tender, 8 to 10 minutes. 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.
  • Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
  • Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 30.4 g, Cholesterol 38.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 879.4 mg, Sugar 4 g

2 cups butternut squash, cut into 1/2-inch cubes
1 large carrot, grated
½ yellow onion, diced fine
1 ½ cups sour cream
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package dry bread stuffing mix
½ cup butter, melted

BUTTERNUT SQUASH WITH GINGER

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5



Butternut Squash With Ginger image

Steps:

  • Place the prepared squash in a lightly greased oven proof dish.
  • Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
  • Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

GINGER BUTTERNUT SQUASH CASSEROLE

Another do ahead recipe that makes entertaining easy. Simple recipe that brings out a mellow flavor of the squash.

Provided by Bergy

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5



Ginger Butternut Squash Casserole image

Steps:

  • Steam the squash over salted water for about 20 minutes or until tender.
  • While still warm process the squash with the ginger and butter until it has a smooth texture.
  • Taste, season with salt& pepper.
  • If you wish add the brown sugar (it gives it a mellow taste).
  • Place in casserole.
  • You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.

1 1/2 lbs butternut squash, cut into 3-inch chunks (or other winter squash)
2 tablespoons butter
2 teaspoons ginger, peeled, minced
salt & pepper
1 tablespoon brown sugar (optional)

BUTTERCUP SQUASH CASSEROLE

Make and share this Buttercup Squash Casserole recipe from Food.com.

Provided by senseicheryl

Categories     Vegetable

Time 1h20m

Yield 1 quart dish

Number Of Ingredients 8



Buttercup Squash Casserole image

Steps:

  • Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
  • Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
  • Bake 20 to 25 minutes or until hot.

Nutrition Facts : Calories 700.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 801.5, Carbohydrate 125.4, Fiber 17.6, Sugar 51.8, Protein 11.2

1 (2 1/2 lb) buttercup squash
2 tablespoons brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh chives, chopped
1/8 teaspoon ground nutmeg, if desired

BUTTERNUT SQUASH AND GINGER RELISH

Active time: 20 min Start to finish: 2 1/2 hr

Yield Makes about 4 cups

Number Of Ingredients 7



Butternut Squash and Ginger Relish image

Steps:

  • Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.

1/2 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne
2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
1 bunch scallions, finely chopped (2/3 cup)

GOLDEN BUTTERNUT SQUASH CASSEROLE

Make and share this Golden Butternut Squash Casserole recipe from Food.com.

Provided by Tootsie

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8



Golden Butternut Squash Casserole image

Steps:

  • Preheat oven to 350°F.
  • In a large nonstick skillet, sauté onion in 2 T butter over med-high heat until soft, about 10 to 12 minutes.
  • Add the cumin and cook for another minute.
  • Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish.
  • Sprinkle the onions with the thyme and brown sugar.
  • Wash off the butternut squash, then cut it open and remove the seeds.
  • Cut into manageable chunks and peel with a vegetable peeler.
  • Cut into 1 1/2 inch cubes.
  • Melt the remaining butter in the same skillet.
  • Divide the squash cubes in half and brown them in the butter, turning occasionally.
  • Sprinkle the squash with salt and pepper.
  • Scrape the cubes and any remaining butter into the baking dish with the onion mixture.
  • Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender.
  • Allow to cool for 10 minutes before serving.

1 large onion, diced
4 tablespoons butter
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme
2 tablespoons brown sugar
1 -2 butternut squash
salt & freshly ground black pepper
1/2 cup heavy cream

GINGER BUTTERNUT SQUASH BISQUE

This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15



Ginger Butternut Squash Bisque image

Steps:

  • Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

BAKED BUTTERNUT SQUASH CASSEROLE

Cathy Dwyer came across this squash casserole years ago. The recipe pairs perfectly with pork or chicken, so she serves it often.-Cathy Dwyer, Freedom, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 12



Baked Butternut Squash Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, saute apples and sugar in 1 tablespoon butter 4-5 minutes or until crisp-tender. Place in a 1-qt. baking dish coated with cooking spray; set aside., In a small bowl, combine squash, brown sugar, salt, pepper and remaining butter; spoon over apples. Combine topping ingredients; sprinkle over casserole. , Bake, uncovered, 15-20 minutes or until heated through and topping is browned.

Nutrition Facts : Calories 230 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 222mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 5g fiber), Protein 2g protein.

2 cups sliced tart apples
1 tablespoon sugar
2 tablespoons butter, divided
1 cup mashed cooked butternut squash
1 teaspoon brown sugar
1/8 teaspoon salt
Dash white pepper
TOPPING:
1/2 cup frosted cornflakes, coarsely crushed
2 tablespoons chopped pecans
2 tablespoons brown sugar
2 teaspoons butter, melted

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SQUASH CASSEROLE RECIPES : FOOD NETWORK | FOOD NETWORK
Healthy Squash and Kale Casserole. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 10 minutes. 13 Reviews.
From foodnetwork.com


BUTTERNUT SQUASH CASSEROLE - MOON AND SPOON AND YUM
Saute for 10 minutes, stirring frequently. Add cayenne and black pepper. Saute for 2 minutes longer. Add saute mixture to the pureed butternut squash. Add yogurt, cheese and …
From moonandspoonandyum.com


EASY SQUASH CASSEROLE RECIPE | AMAZING THANKSGIVING SIDE DISH!
Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside. In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the …
From cookiesandcups.com


RECIPE: GINGERY ROASTED BUTTERNUT SQUASH & SWEET POTATOES
Cut the butternut squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. …
From thekitchn.com


35 BUTTERNUT SQUASH RECIPES TO MAKE THE MOST OF YOUR FALL STASH
Butternut Squash Shakshuka. If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking …
From bonappetit.com


CREAMED BUTTERNUT SQUASH RECIPE - THERESCIPES.INFO
Creamy Butternut Squash and Spinach Gratin Recipe - Food.com top www.food.com. Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and …
From therecipes.info


BUTTERNUT SQUASH CASSEROLE WITH APPLES - THE SEASONED MOM
Roast the butternut squash, then scoop out the flesh and mash in a food processor with butter, brown sugar and salt. Sauté apples in butter with brown sugar until soft. Transfer …
From theseasonedmom.com


BUTTERNUT SQUASH CASSEROLE WITH PARMESAN TOPPING – …
Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife. While the squash bakes, prepare the topping: In a …
From wellplated.com


BUTTERNUT SQUASH CASSEROLE - COUNTRY GIRL COOKIN
Prep Time: 10 minutes. Cook Time: 40 minutes. Total Time: 50 minutes. Butternut squash casserole is a creamy, delicious side dish that can be added to any meal. With it's warm …
From countrygirlcookin.com


GINGER BUTTERSCOTCH SQUARES | CANADIAN LIVING
In bowl, stir gingersnap crumbs with butter until combined; press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven until set, 12 to 15 …
From canadianliving.com


ROASTED BUTTERNUT SQUASH CASSEROLE - SEASONS AND SUPPERS
Step 2: Mix casserole, top and bake - Measure out the required amount of butternut squash puree and mix in a bowl with an electric mixer or a stand mixer until smooth. Add the …
From seasonsandsuppers.ca


SWEET BUTTERNUT SQUASH CASSEROLE RECIPE - BITE ME MORE
directions. Preheat oven to 425°F. Coat a 13x9-inch baking dish with non-stick cooking spray. In a large pot, cover butternut squash with cold water. Bring to a boil over high …
From bitememore.com


HOW TO MAKE BUTTERNUT SQUASH CASSEROLE - THE PIONEER WOMAN
Can butternut squash casserole be made ahead? This recipe can be made through step 4 (below) and hang out on the counter for a few hours while you prepare other dishes (or …
From thepioneerwoman.com


BUTTERNUT SQUASH CASSEROLE - MRS. KRINGLE'S KITCHEN
Poke a butternut squash with a corn cob holder and microwave for 3-4 minutes. Get a large pot boiling with 2 quarts of water. Peel and cube squash into larger bite sized pieces …
From mrskringleskitchen.com


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