Butternut Squash And Sweet Pea Casserole Food

BUTTERNUT SQUASH CASSEROLE WITH ARTICHOKES AND PEAS

Steps:

• Preheat oven to "ROAST" at 375 degrees F (190.6C)
• In a large roasting pan, spray the bottom and sides with some cooking spray.
• Next, toss in butternut squash, peas, and frozen artichoke hearts, along with chopped onion and minced garlic.
• Scatter all the seasonings and drizzle the extra virgin olive oil over the vegetables.
• Grab two large spoons and toss everything until the mixture is well combined, and all the vegetables are well coated.
• Roast in the oven (on the middle or upper-middle rack) for the first 25 to 30 minutes.
• Remove from oven, using a spatula to gently turn over the vegetables to roast them evenly.
• Then return them to the oven and continue to roast for an additional 25 to 30 minutes, or until the vegetables are golden brown and tender. Total roasting time: is about 50 to 60 minutes.
• Remove from oven. Allow the roasting pan to rest for a few minutes.
• Taste, and adjust the seasonings to your taste. If the vegetables seem a little dry, drizzle an additional 1 to 2 tablespoons of extra virgin olive oil over them. Gently toss them to blend evenly. Transfer to a serving platter and sprinkle with some chopped parsley over the entire dish and serve.
• Serves: 6 to 8

BUTTERNUT SQUASH AND SWEET PEA CASSEROLE

Steps:

• Cut Squash in half lengthwise. Remove seeds. FIll seed wells with chopped onions, celery , and bell peppers and 1 tbsp of water. Roast in oven at 350 for 1 hour until squash is fork tender. Remove skin and puree. Use 1 cup fat free sodium free chicken broth to thin puree as it mixes in frood processor. (If desired, you can prepare squash the day before and store in fridge until ready to use).
• Cook frozen peas in microwave per directions on bag. Slice your onions and bell peppers into rings. While peas are cooking, place pureed squash in a 9x12 rectangular glass baking dish. Chop roma tomatoes and gently stir into squash.
• When peas are done, stir into squash gently with Mrs. Dash Extra Spicy Seasoning Blend. Layer your pepper and onion rings across the top of your squash. Sprinkle with dried parsley and a bit more Mrs. Dash Original Seasoning Blend.
• Bake at 350 for 30 to 40 minutes until hot, but still moist.

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.

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.

SWEET POTATO SQUASH CASSEROLE

Steps:

• Preheat oven to 375° and cut the sweet potatoes in half.
• Cut the butternut squash in half vertically and scrape out the seeds.
• Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
• Scoop the potato and squash out of the skins, combine them, and mash until smooth.
• Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
• Discard cinnamon sticks and stir orange syrup into the mashed vegetables.