MASTER RECIPE: BAKED SQUASH
Simple, sweet, wonderfully-baked squash, best with butternut, honeynut, calabaza, sweet dumpling, tetsu, or candy roaster varieties. The perfect food by itself, or a great base ingredient for many other squash and pumpkin baked goods and recipes.
Provided by 6marks
Categories Breakfast Lunch Side Dish Snack
Time 50m
Number Of Ingredients 2
Steps:
- Preheat oven to 375ºF/190ºC. Cover a baking sheet with parchment.
- Cut squash in half from the stem to the base. Make sure you have a heavy, sharp knife and a stable surface.
- Use a sturdy spoon to scoop the seeds and pulp from the cavity.
- Pour the oil into the cavity of one squash and from there, use your fingers to rub it all over the cut sides of both squashes.
- Place the cut squash face down on the sheet and place in preheated oven.
- Remove from oven when squash liquor (sugary juices) are showing around the cut squashes and have turned a candied dark brown with burnt black edges, about 30 minutes for a smaller squash like honeynut, up to an hour. The time will vary greatly based on the size and age of your squash. Newly-harvested squashes are wetter and take longer to cook.
- Cut in serving-sized chunks, such as ¼ of an average butternut squash per person, plate up, and serve. Provide any topping such as butter, salt, pesto, cheese, salsa, soy sauce, or whatever it is that may fit well with the rest of the meal that day, but encourage everyone to enjoy how incredibly delicious this squash is perfectly plain, just the way it is!
Nutrition Facts : Calories 101 kcal, ServingSize 1 serving
SQUASH CASSEROLE
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.
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
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
BAKED BUTTERNUT SQUASH
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
EASY SQUASH CASSEROLE
Nothing beats a classic squash casserole.
Provided by Southern Living Editors
Categories Casserole
Time P2DT2h
Number Of Ingredients 9
Steps:
- Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
- Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
- Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
- Bake at 350°F for 30 to 35 minutes or until set.
SQUASH AND RICOTTA PASTA BAKE
This creamy butternut squash pasta bake is really simple to whip up and full of flavour
Provided by Jamie Oliver
Categories Lunch & dinner recipes Bonfire night recipes Italian Pasta bake Lunch & dinner recipes Mains Pasta & risotto
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat your oven to 200°C/400°F/gas 6. Place the squash on a baking tray, drizzle with olive oil and pop in the hot oven for around 15 minutes, or until tender.
- Pour a couple of lugs of olive oil into a large frying pan, add the garlic and basil stalks and fry for a couple of minutes. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Drop in the roasted squash, bring to the boil, then simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain, then toss with the sauce.
- Tear up the basil leaves and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock, then bring back to the boil.
- Rub a large baking tray, ovenproof pan or earthenware dish with olive oil and spoon in all the pasta and sauce. Tear over the ball of mozzarella and top with the Parmesan. Rub the sage leaves with a little olive oil and put on top.
- Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.
- Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.
Nutrition Facts : Calories 793 calories, Fat 23.7 g fat, SaturatedFat 9.2 g saturated fat, Protein 31.6 g protein, Carbohydrate 121.7 g carbohydrate, Sugar 22.4 g sugar, Sodium 2.47 g salt, Fiber 10.1 g fibre
SUMMER SQUASH CASSEROLE
Make and share this Summer Squash Casserole recipe from Food.com.
Provided by William Hakala
Categories Vegetable
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and de-seed squash.
- Cut into large cubes and boil until tender.
- Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
- Place in buttered casserole dish.
- Sprinkle grated cheese on top.
- Bake at 350 degrees until bubbles appear on edge, about 25 minutes.
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
SUMMER SQUASH BAKE
Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BAKED ACORN SQUASH
Make and share this Baked Acorn Squash recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Grease a baking sheet and a baking dish.
- Halve the squash lengthwise and clean.
- Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
- Don't turn off the oven.
- While the squash cooks, melt the butter, and stir in the remaining ingredients.
- Keep the mixture warm until it is needed.
- Arrange the squash, cut sides up, in the baking dish.
- Spoon the butter and seasonings equally over the sections.
- Bake the squash another 15 minutes, until it is very soft.
- Serve the squash hot.
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
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