Butternut Squash And Duxelles Casserole Food

BUTTERNUT SQUASH CASSEROLE

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.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

BUTTERNUT SQUASH AND DUXELLES CASSEROLE

Steps:

• Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
• Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
• Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Grease 9" deep-dish pie pan or gratin dish.
• Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
• Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
• Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
• Repeat layers, ending with cheese sauce.
• Sprinkle with remaining cheese.
• Bake 45 minutes or until squash is tender and top is browned.
• Let stand 10 minutes before serving.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
• Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
• Cover and bake at 350 degrees for half an hour.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cut in half lengthwise butternut squash; clean out bowl.
• Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
• Combine all ingredients, mixing well.
• Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.

BUTTERNUT SQUASH CASSEROLE

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.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart baking dish.
• Place squash in a large saucepan; cover with water.
• Bring to a boil; cover and cook for 25-30 minutes, or until tender.
• Drain, and place in a mixing bowl; beat just until smooth.
• Add the milk, butter, eggs and vanilla; mix well.
• Combine the dry ingredients; add to squash mixture and mix well.
• Transfer to baking dish.
• Cover and bake for 45 minutes.
• Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
• Bake, uncovered for 12-15 minutes, or until heated through.