CHEESY BAKED BUTTERNUT SQUASH
Here's one of the easiest and most flavorful autumn recipes ever: cheesy baked butternut squash. Vegan, delicious, healthy and super easy to make!
Provided by Ruxandra Micu
Categories Main Dishes
Time 1h10m
Number Of Ingredients 8
Steps:
- Cut the butternut squash in half length-wise and clean the seeds.
- Brush with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180 degrees C. If the edges are starting to burn, cover with aluminum foil.
- In a bowl, mix the tofu crumbles with nutritional yeast and minced garlic.
- Scoop the pulp out of the baked butternut squash and add it to the mix.
- Mix well to combine, adjust the seasoning.
- Add the mixture back into the butternut squash, spread some grated vegan cheese on top, and bake for an additional 10-15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, Sodium 135 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHEESY BUTTERNUT SQUASH CAVATAPPI BAKE
Yes, this healthy casserole recipe has bacon! Unlike most healthy casseroles, this dish features plenty of gooey cheese, pasta, and a sprinkle of bacon -- while still staying healthy!
Provided by BHG Test Kitchen
Time 58m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
- In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
- Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.
Nutrition Facts : Calories 334 kcal, Carbohydrate 42 g, Cholesterol 39 mg, Protein 16 g, SaturatedFat 7 g, Sodium 366 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 4 g
CHEESY BUTTERNUT SQUASH CASSEROLE
Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.
Provided by Samir and Anita
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut fresh squash into chunks.
- Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
- Preheat oven 350 degrees.
- In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
- Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
- Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
- Pour enough breadcrumbs to cover entire mixture.
- Put in oven for 25 minutes. All cheese should be melted.
- Enjoy!
Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8
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