EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE
A meatless flavor-packed layered Mexican casserole with black beans, corn, salsa, butternut squash and tons of cheese!
Provided by The Daring Gourmet
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Begin by gathering your ingredients.
- Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes.
- Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix.
- Simmer for 25-35 minutes or until the butternut squash is soft.
- Preheat the oven to 350°F.
- Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish.
- Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle.
- Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 410.4, Carbohydrate 53.6 g, Cholesterol 28.9 mg, Fiber 9.5 g, Protein 16.5 g, SaturatedFat 6.4 g, ServingSize 1 Serving, Sodium 1486.0 mg, Sugar 8.9 g
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
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
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.
EASY BUTTERNUT SQUASH BAKE
See why everyone is raving about this Easy Butternut Squash Bake. This Easy Butternut Squash Bake includes a great mix of sweet and spicy flavors.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Cut squash in half; remove seeds. Place squash halves, cut sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or until squash is tender.
- Scoop squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole sprayed with cooking spray.
- Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
BUTTERNUT SQUASH CASSEROLE
This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
- In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
- Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg
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
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
BUTTERNUT SQUASH CASSEROLE
Savory butternut squash casserole with cozy caramelized squash, kale and a cheesy Parmesan topping. Perfect for holidays or a vegetarian main!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h20m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 (of 8), Calories 218 kcal, Carbohydrate 31 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 13 mg, Fiber 4 g, Sugar 5 g
HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)
A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish - either way - perfect for a holiday table.
Provided by HealthyTasteOfLife
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
Nutrition Facts : ServingSize 1.5 cup, Calories 327.9 kcal, Fat 7.6 g, Carbohydrate 66.5 g, Fiber 2.7 g, Sugar 27.5 g, Protein 3.7 g
SAVORY BUTTERNUT SQUASH CASSEROLE
With a few time-saving tricks, you can have this savory butternut squash casserole with less then 10 minutes of hand-on time required. No pre-cooking or chopping and can be assembled 2 days in advance.
Provided by Jennifer Draper
Categories Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Whisk together broth, cream, cornstarch slurry and seasonings
- Spray a 2 quart casserole dish with non-stick spray
- Add cubed squash
- Pour sauce over top
- Bake for 25-30 minutes until squash start to become tender
- Add crushed chips and bake 10-15 minutes until squash is completely tender and chips have lightly browned on top
- Let rest 10 minutes before serving
Nutrition Facts : Carbohydrate 20 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 294 mg, Fiber 3 g, Sugar 3 g, Calories 163 kcal, ServingSize 1 serving
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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BUTTERNUT SQUASH CASSEROLE RECIPE | MYRECIPES
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- Preheat oven to 350°F. Place butternut squash halves, cut side down, on a baking sheet. Bake in preheated oven until tender when pierced with a fork, about 50 minutes. Let stand at room temperature until cool enough to handle, about 15 minutes. Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. (Discard squash shell.)
- Add eggs, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to squash in bowl; stir until combined. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 350°F until set, about 40 minutes. Remove from oven; sprinkle with marshmallows.
- Increase oven temperature to high broil. Return baking dish to oven; broil until marshmallows have browned, 2 to 3 minutes. Serve immediately.
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1/5 Category CasseroleCuisine AmericanTotal Time 55 mins
- 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 for 8 to 10 minutes or until tender. 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.
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