Butternut Squash Casserole With Parmesan Panko Topping Food

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
• Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
• Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
• Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
• Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
• Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
• While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
• Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
• Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.

BUTTERNUT SQUASH CASSEROLE WITH PARMESAN-PANKO TOPPING

Steps:

• Preheat oven to 400ºF.
• Line a rimmed baking sheet with parchment paper. Place the squash cut-side-down on the baking sheet and bake for about 40 minutes, or until tender and easily pierced with a fork. Remove the squash from the oven and let it cool slightly. Maintain the oven temperature.
• Once the squash has cooled enough to touch, scoop the flesh into a large bowl. Use a potato masher to mash it to a smooth consistency. (If you prefer it completely pureed, use a food processor instead.) Stir in the creme fraiche, sage and nutmeg, then season to taste with salt. (If the squash isn't sweet, you can also add a touch of maple syrup or brown sugar at this point-some squash is sweeter than others.)
• Lightly spray a small baking dish with olive oil. Transfer the squash mixture to the baking dish, then top with the cheese. Stir together the panko, olive oil, black pepper and a pinch of salt in a small bowl, then sprinkle on top of the casserole in an even layer.
• Place the baking dish in the oven and bake for about 20 minutes, or until heated through and the panko topping is golden brown.

PARMESAN-BUTTERNUT SQUASH GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE

Steps:

• Heat oven to 425ºF.
• Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
• Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
• Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

PARMESAN BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
• In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
• In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat.
• Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.
• Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
• Sprinkle with fresh parsley and serve warm.
• Recipe source: adapted slightly from Betty Crocker

PARMESAN BUTTERNUT SQUASH

Steps:

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.