Toddler Friendly Butternut Squash Casserole Recipes

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.

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.

Steps:

• Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
• Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.
• Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Steps:

• Bake the squash until a fork can easily be inserted.
• Scoop out squash flesh and discard seeds.
• Mash squash flesh and measure out 2 cups.
• The squash flesh will be rather runny.
• In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
• Add the 2 cups of squash.
• Pour into a 11 x 7 inch baking pan.
• Bake uncovered for 45 minutes at 350.
• Combine topping ingredients and sprinkle on and bake another 5 minutes.