Roasted Butternut Casserole Food

EASY BUTTERNUT SQUASH CASSEROLE

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

CREAMY BUTTERNUT SQUASH CASSEROLE

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°.

CREAMY BUTTERNUT SQUASH CASSEROLE

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.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

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:

• 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.

APPLE BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 400°F and grease a 9x13" baking dish with 1 tablespoon melted coconut oil. Set aside.
• Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
• Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
• While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
• Once cooled, discard the paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
• Remove squash from oven and top with the bacon-pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove from oven and cool for 5 minutes before serving. Enjoy!

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash and drain. (I actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.).
• Mix other ingredients together and gently fold in cooked squash.
• Pour into greased 9" x 13" casserole dish.
• Top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use Herbed or Italian seasoned croutons for more flavor).
• Bake 45 minute @ 350 degrees.

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

HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)

Steps:

• Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

BUTTERNUT SQUASH QUINOA CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease 2 quart baking dish.
• Cut squash length-wise and bake about 20 mins, until tender.
• Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
• In a pan cook shallots and onions until tender and browned.
• Add garlic and cook 2-3 mins, careful not to burn shallots.
• Add onion mixture to cooked quinoa.
• Cook mushrooms. I added some herbs de Provence to them.
• Add mushrooms to quinoa.
• Add salt and pepper to taste.
• Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
• When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
• Pour into baking dish and bake for 35-45 minutes.

BUTTERNUT SQUASH AND APPLE CASSEROLE

Steps:

• To cook squash, cut in 1/2, clean out seeds, rub all over with olive oil. Put on a baking sheet and cook at 350 for about 45-60 minutes, or until fork pierces it easily.
• Squash Layer - mix first 5 ingredients: squash, butter, brown sugar, salt & white pepper. Set aside.
• Apple Layer - Heat butter over medium heat in a large skillet, add sliced apples, sprinkle with sugar, cover and simmer until barely tender (5 min).
• Topping: Mix together cornflakes, pecans, brown sugar and melted butter in a small bowl.
• Spread applies in a greased 9x13 baking dish, spoon and gently spread squash mixture over apples.
• Sprinkle with cornflake topping.
• Bake at 350 for about 15 minutes.

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.

ROASTED BUTTERNUT CASSEROLE

Steps:

• Mix vegetables and oil together until well coated.
• Place in a greased ovenproof dish.
• Sprinkle over desired amount of garlic salt.
• Bake at 180C for 45 minutes.