BROCCOLI SQUASH BAKE
My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.
Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
BROCCOLI-&-SQUASH CASSEROLE
Make and share this Broccoli-&-Squash Casserole recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
- Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.
- Bake at 350° for 20 to 25 minutes or until golden.
Nutrition Facts : Calories 623.3, Fat 38.2, SaturatedFat 18, Cholesterol 135.1, Sodium 953.6, Carbohydrate 47.4, Fiber 2.9, Sugar 6.9, Protein 25.9
SQUASH AND BROCCOLI CASSEROLE
Make and share this Squash and Broccoli Casserole recipe from Food.com.
Provided by NormCooks
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
- Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
- While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
- Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
- Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
- For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
Nutrition Facts : Calories 68.3, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 16.7, Fiber 3.3, Sugar 1.9, Protein 2.2
BUTTERNUT SQUASH CASSEROLE
Make and share this Butternut Squash Casserole recipe from Food.com.
Provided by Alex MacKenzie
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Remove seeds from squash, top with butter and wrap in aluminum foil. Bake till soft (30 mintes to an hour depending on size).
- Remove squash from oven, scrape insides and place in medium casserole dish. Make sure to mash any large pieces.
- Add all other ingredients, mix well, sprinkle with cinnamon, cover and return to oven for an additional 30 minutes.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 422.8, Fat 22.1, SaturatedFat 13.1, Cholesterol 145.5, Sodium 228.2, Carbohydrate 55.1, Fiber 6.9, Sugar 21, Protein 7.8
LEMONY ROASTED BUTTERNUT SQUASH, MUSHROOMS, BROCCOLI, CARROTS
Make and share this Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Lemon
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
- Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
- In a large bowl, combine the olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/lemon juice mixture.
- Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
- Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.
Nutrition Facts : Calories 156.2, Fat 3.1, SaturatedFat 0.4, Sodium 260.7, Carbohydrate 31.9, Fiber 7.5, Sugar 9.2, Protein 6.1
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