CREAMY BUTTERNUT SQUASH CASSEROLE
When Mom didn't couldn't get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. -Susan Hansen Auburn, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 75mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 9g fiber), Protein 5g protein.
BUTTERNUT SQUASH CASSEROLE
This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!
Provided by VPMSAVGA
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 48.7 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 192.9 mg, Sugar 26.5 g
CREAMY BUTTERNUT SQUASH BAKE
For a side dish with harvesttime appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 245 calories, Fat 18g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
CREAMY BUTTERNUT SQUASH CASSEROLE
Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.
Provided by Laka kuharica - Easy Cook
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
- Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
- Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 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
BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE
I don't know where I got this recipe but it's on a 3x5 card in my file if that gives you a hint. My family has enjoyed this at Thanksgiving and all through the winter months for years. It is REALLY BAD FOR YOU. Probably why it tastes so good.
Provided by Chef Erfolg
Categories Spring
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
- Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
- Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
- In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
- Season spinach mix with salt and pepper.
- Preheat oven to 400°F.
- Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
- Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach.
- Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
- Pour cream over entire mixture until it nearly reaches the top layer of squash.
- Sprinkle a heavy layer of parmesan over the entire casserole.
- Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
- Remove foil and bake for another 15 minutes or until parmesan starts to crust.
- Remove and let cool for 10-15 minutes.
- DIG IN!
Nutrition Facts : Calories 282.3, Fat 18.4, SaturatedFat 11.2, Cholesterol 54.8, Sodium 317.9, Carbohydrate 25.4, Fiber 6.6, Sugar 5, Protein 9.6
CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN
I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!
Provided by Sharon123
Categories Spinach
Time 1h20m
Yield 8-10
Number Of Ingredients 11
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
- Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
- Note:.
- If making individual gratins, bake 20-30 minutes.
- Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
- Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.
CREAMY SQUASH CASSEROLE
Creamy and tender squash casserole.
Provided by apz2002
Categories Side Dish Casseroles Squash Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
- Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
- Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 51.8 g, Cholesterol 36 mg, Fat 17.4 g, Fiber 5 g, Protein 9 g, SaturatedFat 9.6 g, Sodium 1145.7 mg, Sugar 5.3 g
CREAMY SQUASH CASSEROLE
This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.-Sue Moore, Columbiana, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. , In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender.
Nutrition Facts :
EASY BUTTERNUT SQUASH CASSEROLE
This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.
Provided by Patricia McElroy
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
- Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
- Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
- Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g
SIMPLE BUTTERNUT SQUASH CASSEROLE
This butternut squash casserole is a family holiday favorite, and simple to make.
Provided by Clark Brown
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, 8 to 10 minutes. Transfer squash to a large bowl.
- Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.
- Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
- Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 30.4 g, Cholesterol 38.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 879.4 mg, Sugar 4 g
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