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
HUBBARD SQUASH CASSEROLE
I bought a Hubbard Squash at a local farmer's market and never had cooked one before. They told me it tasted like sweet potato, so I used seasonings that I like with sweet potato, and it does taste similar! You may have to adjust the sugar and cinnamon to your taste, or if you have an extra-big squash.
Provided by Sudie
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
- It takes about 10 minute.
- per half, depending on how big your squash is.
- When cool, pare off rind, and cut in chunks, placing in large bowl.
- Add butter, sugar, cinnamon.
- Mash with potato masher or hand mixer.
- Put puree in baking dish.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 87.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 56.5, Carbohydrate 5.1, Fiber 0.4, Sugar 4.5, Protein 0.1
WINTER SQUASH CASSEROLE WITH ROSEMARY
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Provided by Julia Moskin
Categories dinner
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
- In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
- Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
- To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams
SPECIAL SQUASH CASSEROLE
Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers-it's one of the first dishes to go back to the kitchen empty. -Kathleen Cox, Wyoming, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth. , Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. , Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly., Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 12g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 146mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.
HUBBARD SQUASH CASSEROLE
Make and share this Hubbard Squash Casserole recipe from Food.com.
Provided by Denver cooks
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
- Add zuccini and boil 2 minute Drain.
- Mix in bowl:.
- 1 can cream of mushroom soup and 1 cup sour cream.
- Add squash.
- Melt butter in frying pan. Add 8 oz. package of stuffing.
- Stir half of dressing into squash mixture.
- Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
- Bake at 375 deg. for 30 minute.
Nutrition Facts : Calories 500.7, Fat 30.1, SaturatedFat 16.6, Cholesterol 66.1, Sodium 1095.3, Carbohydrate 51.9, Fiber 2.7, Sugar 8.4, Protein 10.1
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