Simple Butternut Squash Casserole Food

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CREAMY BUTTERNUT SQUASH CASSEROLE



Creamy Butternut Squash Casserole image

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

2 medium butternut squash, peeled and cut into chunks
1/2 cup sugar
2 large eggs
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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



Easy Butternut Squash Bake image

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

3 butternut squash (7 lb.)
1 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup packed brown sugar
1/2 tsp. ground red pepper (cayenne)
3 cups JET-PUFFED Miniature Marshmallows

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



Butternut squash casserole image

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

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

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



Easy Butternut Squash Casserole image

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

1 butternut squash, halved lengthwise and seeded
1 ½ cups milk
1 cup white sugar
3 eggs
¼ cup margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch salt
1 cup brown sugar
1 cup chopped pecans
½ cup margarine, melted

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

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

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

3 packages (12 oz each) frozen cooked butternut squash, thawed
1 cup packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

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

SAVORY BUTTERNUT SQUASH CASSEROLE



Savory Butternut Squash Casserole image

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

2 pounds cubed butternut squash
1/2 cup heavy cream
1/2 cup chicken broth
2 tablespoons cornstarch mixed with an equal amount of water
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup shredded parmesan
2 oz crushed potato chips

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

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

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

2 tablespoons extra virgin olive oil (divided)
1 large (3 1/2 pound) butternut squash (peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups))
2 teaspoons minced fresh thyme (divided (rosemary works as well))
2 cloves minced garlic (divided (about 2 tablespoons))
1/2 teaspoon kosher salt (divided)
1/4 teaspoon black pepper (divided)
12 ounces kale* (tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale))
1 medium yellow onion (thinly sliced, divided)
1 cup low sodium vegetable stock or chicken stock (divided)
1 cup fresh breadcrumbs** (or 3/4 cup panko breadcrumbs)
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh sage
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter

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

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

This favorite squash recipe came from a family friend. You can use acorn squash, but my family thinks it tastes best with fresh butternut squash from the garden! The only other way my kids will eat squash is when it is full of butter and brown sugar. This is a flavorful recipe with little prep once the squash is cooked.

Provided by aprilfool4jon

Categories     Vegetable

Time 1h45m

Yield 16-24 serving(s)

Number Of Ingredients 11

2 lbs squash (preferably butternut)
1 tablespoon sugar (can substitute with Splenda)
1/2 cup mayonnaise
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup red bell pepper, chopped
1 egg, beaten
1/2 cup grated cheddar cheese
1/4 cup melted margarine
salt & pepper
6 ounces of herb flavored croutons, set aside for topping

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.

Nutrition Facts : Calories 118.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 17.2, Sodium 171.1, Carbohydrate 13.1, Fiber 1.3, Sugar 2.9, Protein 3.4

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE



25-Minute Cheesy Sausage and Butternut Squash Casserole image

This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 medium red onion
1 pound spicy Italian sausage, casings removed
10 ounces frozen diced butternut squash (about 1 1/2 cups)
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta
1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
5 ounces fontina cheese, thinly sliced (1 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
5 ounces baby spinach (about 6 cups)
2 teaspoons balsamic vinegar

Steps:

  • Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
  • Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
  • Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
  • Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
  • When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
  • Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

Make and share this Butternut Squash Casserole recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 8

2 cups butternut squash, cooked
3 eggs, well beaten
1 cup sugar
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, melted
2 tablespoons coconut, flaked
1/2 teaspoon ginger, ground
1/2 teaspoon coconut flavoring

Steps:

  • Cut in half lengthwise butternut squash; clean out bowl.
  • Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
  • Combine all ingredients, mixing well.
  • Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.

Nutrition Facts : Calories 369.5, Fat 18.2, SaturatedFat 11.2, Cholesterol 147.5, Sodium 166.4, Carbohydrate 48.8, Fiber 1.7, Sugar 41.5, Protein 5.5

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

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

1 butternut squash
1 cup white sugar
1 ½ cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
¼ cup margarine, melted
½ (16 ounce) package vanilla wafers, crushed
½ cup margarine, melted
1 cup brown sugar

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

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5/5 (3)
Calories 392 per serving
Category Appetizer, Main Course, Main Dish, Side Dish


BUTTERNUT SQUASH CASSEROLE RECIPE - LOVE AND LEMONS
This butternut squash casserole recipe is a veggie-fied version of my favorite Thanksgiving food: stuffing! I’d be excited to devour any plate of stuffing in the fall, but this butternut squash casserole is my favorite version yet. Creamy cubes of squash, purple onions, and dried cranberries add gorgeous color and delicious flavor to this classic autumn dish. I …
From loveandlemons.com
5/5 (5)
Category Side Dish
Cuisine American
Total Time 1 hr 20 mins


28 BEST BUTTERNUT SQUASH RECIPES - FOOD & WINE
The neck of the butternut squash is easy to peel and cube, making it perfect for easy pasta dishes. This recipe is a great way to use up that pesky bottom half, as here the halved squash is simply ...
From foodandwine.com
Estimated Reading Time 5 mins


BUTTERNUT SQUASH AND KALE CASSEROLE RECIPE
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the squash and continue to cook, stirring frequently, until beginning to soften, about 10 minutes. Add the kale and continue to cook until wilted. Transfer mixture to a large bowl and let cool.
From southernkitchen.com
Author Southern Kitchen


BUTTERNUT SQUASH CASSEROLE - LEFTOVERS THEN BREAKFAST
This butternut squash casserole recipe is easy to make and perfect for any time of the year! Mix it up with spinach or Brussels sprouts too. MORE EASY RECIPES. Green Pea Casserole; Cheesy Corn and Rice Casserole; Homemade Potato Salad; Mashed Potato Gratin; Black Eyed Pea Casserole; Million Dollar Chicken Casserole ; Butternut Squash …
From leftoversthenbreakfast.com
Reviews 5
Category Side Dishes
Cuisine American
Total Time 1 hr


BUTTERNUT SQUASH CASSEROLE WITH GROUND BEEF & RICE ...
Making Butternut Squash Casserole With Ground Beef & Rice: Keep scrolling for the full recipe. We’ll start here with a quick rundown! Preheat oven to 400°F.; Peel and cube butternut squash and measure 4 cups into a 9×13 baking dish.; Drizzle with olive oil.Generously sprinkle with salt, pepper and rosemary.; Roast for 30 minutes.
From garlicsaltandlime.com
4.9/5 (11)
Total Time 1 hr 5 mins
Category Dinner, Main Course
Calories 360 per serving


SIMPLE ROASTED BUTTERNUT SQUASH | RECIPE | ROASTED ...
Oct 23, 2014 - Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering.
From pinterest.com
4.7/5 (1.3K)
Total Time 40 mins
Servings 4


WILD RICE AND BUTTERNUT SQUASH BAKE RECIPE | REAL SIMPLE
In this gluten-free Thanksgiving side dish, chunks of roasted butternut squash mingle with caramelized onions and mushrooms while a rosemary-infused cream bathes the whole dish in herbal richness. This wild rice and cheesy vegetable casserole is baked until bubbly and beautifully browned on top. It has all the elements to become a new crowd favorite: …
From realsimple.com
5/5 (4)
Total Time 1 hr 50 mins


BUTTERNUT SQUASH CASSEROLE | RECIPE | BUTTERNUT SQUASH ...
Butternut Squash Casserole. 552 ratings · 1 hour · Vegetarian · Serves 15. Allrecipes. 1M followers . Mashed Butternut Squash. Butternut Squash Casserole. Sweet Potato Souffle. Corn Flakes. Pot Pies. Healthy Sides. Vegetable Side Dishes. Melted Butter. More information.... Ingredients. Produce. 1 Butternut squash. Refrigerated. 3 Eggs. Condiments. 3/4 cup …
From pinterest.com
4.7/5 (560)
Total Time 1 hr 15 mins
Servings 15


EASY VEGAN BUTTERNUT SQUASH CASSEROLE RECIPE
Gather the ingredients and preheat oven to 350 F. Lightly grease a square baking pan or casserole dish, about 8x8-inches. Using a food processor, slice the butternut squash and apples into thin pieces. Or, if you don't have a food processor, you can chop into small dices. Place the squash and apples into your prepared baking dish or casserole dish.
From thespruceeats.com
4.2/5 (21)
Total Time 1 hr 15 mins
Category Side Dish
Calories 309 per serving


SIX O’CLOCK SOLUTION: SQUASH CASSEROLE IS SIMPLE AND ...
10 fresh sage leaves. Preheat oven to 375 degrees F (190 C). Use cooking spray or oil to grease a 9-inch (23 cm) deep-dish pie plate. Line a baking sheet with aluminum foil. Peel and slice squash ...
From montrealgazette.com
Author Julian Armstrong
Estimated Reading Time 3 mins


BUTTERNUT SQUASH CASSEROLE EASY - ALL INFORMATION ABOUT ...
Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh. Step 3. 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.
From therecipes.info


BUTTERNUT SQUASH CASSEROLE RECIPE| SHARP HEALTH NEWS
Butternut squash casserole (recipe) Nov. 24, 2021 By Roger Unger, the executive chef for Sodexo at Sharp Coronado Hospital. The holiday season is here. And although this past year has been quite an adventure with all the disruptions to our daily lives and routines, we have much to be thankful for. Thanksgiving is meant to be about family and friends, …
From sharp.com


BUTTERNUT SQUASH HAMBURGER CASSEROLE - ALL INFORMATION ...
Butternut Squash Ground Beef Casserole - Diary of a Mad ... trend diaryofamadhausfrau.com. Chop the butternut squash into rings and then cut the rings into halves and thirds. Peel the skin off of each piece and reserve the seeds. Place the butternut squash pieces or the spiralized squash in a casserole dish and pour the ground beef sauce into the dish. Bake for 45 minutes.
From therecipes.info


RECIPES WITH BUTTERNUT PUMPKIN : 20+ QUICK FOOD VIDEOS ...
Hasselback butternut squash · 1 · hasselback butternut squash with maple brown butter ; · winter vegetable shepherd’s pie · butternut squash jumble · butternut . · place the squash cubes on the baking sheet and toss with a drizzle of olive oil . Preheat the oven to 400°f and line a large baking sheet with parchment paper. Butternut squash can make any meal better, …
From tpwrecipes.eu.org


10 BEST BUTTERNUT SQUASH CASSEROLE MAIN DISH RECIPES - …
Mediterranean Butternut Squash Casserole Recipe (Vegan) Everyday healthy recipes butternut squash, cherry tomatoes, liquid, bay leaf, butter beans and 9 more Thanksgiving Chickpeas with Butternut Squash Casserole Babaganosh
From yummly.com


SIMPLE BUTTERNUT SQUASH CASSEROLE RECIPE - FOOD NEWS
Butternut Squash Casserole Recipe. Sweet potato casserole is a classic, but there’s a new irresistibly creamy Thanksgiving side in town. Many other butternut squash casserole recipes go the sweet route with a candy-like pecan topping, but not this one. Instead, it has cheese, caramelized onions (that are sautéed in bacon fat) and even kale folded in. Combine the …
From foodnewsnews.com


SIMPLE BUTTERNUT SQUASH CASSEROLE RECIPES
2010-02-23 · This butternut squash casserole recipe is similar to a mashed potato casserole. The butternut squash and potatoes are boiled, then … From thespruceeats.com 4.5/5 (13) Total Time 1 hr 10 mins Category Dinner, Side Dish Calories 168 per serving
From tfrecipes.com


BUTTERNUT SQUASH & CHICKEN CASSEROLE - SIMPLE TASTY HEALTH ...
In a large, deep skillet heat the olive oil. Add the onion, garlic, squash, salt and pepper. Sauté until the onions start to become clear. Cover and let cook. Be sure to stir occasionally. Once the squash is tender (about 8 minutes) stir in the chicken, rice, cranberries, spinach, ½ cup cheese, and remaining seasonings.
From lemondnutrition.com


SQUASH GRATIN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Butternut Squash Au Gratin Recipe by Tasty great tasty.co. Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers. Bake the gratin for 35 minutes, until the butternut squash is tender.
From therecipes.info


SQUASH CASSEROLE RECIPE -FOR BUTTERNUT SQUASH OR PUMPKIN
Squash Casserole Recipe. Serves 4 Ingredients. 2 tablespoons olive oil; 750g / 1.5 lb butternut squash or pumpkin peeled and chopped; 1 onion peeled and chopped; 1 garlic clove peeled and crushed; 1 400g can cannellini beans, drained; 600ml vegetable stock; 2 tablespoons tomato puree; 1 teaspoon garam masala; 2 teaspoons paprika; 1 large potato peeled and …
From pennysrecipes.com


EASY BUTTERNUT SQUASH CASSEROLE RECIPE WITH STEP BY STEP VIDEO
This simple butternut squash casserole recipe has fewer carbs than using sweet potatoes but still tastes delicious. Watch our easy to follow step-by-step video instructions for complete details.
From webmd.com


BUTTERNUT SQUASH CASSEROLE | TONY CHACHERE'S
Recipes > Casserole. Print. Butternut Squash Casserole. Prep Time. 15 minutes. Cook Time. 45 minutes. Servings. 6-8 people . Every holiday table needs a stunning and delicious side dish. This Butternut Squash Casserole has Parmesan cheese, Tony’s Original Creole Seasoning and so much more. Hip Foodie Mom created the perfect balance of sweet and savory with some …
From tonychachere.com


RECIPE: BUTTERNUT SQUASH CASSEROLE - FOOD NEWS
Directions Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
From foodnewsnews.com


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