Toddler Friendly Butternut Squash Casserole Food

BUTTERNUT SQUASH MAC N CHEESE

Steps:

• Pre-heat oven to 400 degrees F. Line baking sheet with parchment paper or silicone mat.
• Cut butternut squash in half, deseed and place on a baking sheet, skin side down. Bake for 40 minutes or until a fork can prick the skin easily.
• Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to the package directions.
• In large skillet, heat oil over medium heat. Add onion and cook for 3-5 minutes. Add garlic and cook for an additional 2 minutes.
• Scrape butternut squash from skin and place in blender or food processor. Add onion, garlic, thyme, curry and vegetable broth and puree until smooth.
• Return pureed butternut squash to a skillet over medium heat. Add pasta, salt and pepper and stir until well combined.
• Sprinkle with parmesan cheese, if desired, and serve immediately.

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:

• 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.

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.

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.

ONE-PAN BUTTERNUT SQUASH SAUSAGE PASTA

Steps:

• Slice the sausages, add the olive oil to a pan and fry the sausages for about 5 minutes until cooked through.
• Cut the spring onions and add them to the pan together with the butternut squash.
• Give it a good stir, then add the pasta and the vegetable stock, and cook with the lid on for about 20 minutes until the pasta is cooked and the liquid is nearly evaporated. Stir a few times while it cooks,
• Add the cheese, season with black pepper, give it a good stir, then add the chopped parsley and remove from the heat.
• Serve hot!

BUTTERNUT SQUASH CASSEROLE

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.

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

BUTTERNUT SQUASH BAKE

Steps:

• Bake the squash until a fork can easily be inserted.
• Scoop out squash flesh and discard seeds.
• Mash squash flesh and measure out 2 cups.
• The squash flesh will be rather runny.
• In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
• Add the 2 cups of squash.
• Pour into a 11 x 7 inch baking pan.
• Bake uncovered for 45 minutes at 350.
• Combine topping ingredients and sprinkle on and bake another 5 minutes.

BUTTERNUT SQUASH QUINOA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
• Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
• In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
• Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
• Bake at 400°F for 10-15 minutes or until cheese is melted.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven. Preheat your oven to 350 degrees.
• Combine the ingredients. In a large bowl, combine mashed butternut squash, milk, eggs, sugar, butter, pumpkin pie spice, vanilla, and salt. Stir well. Pour into an oven-safe 9x13 inch dish or pan, and set aside.
• Mix the topping. In a small bowl, combine butter, pecans, and sugar until well blended. Sprinkle pecan mixture over casserole.
• ⭐️Bake. Bake for 25-30 minutes or until the top is browned and the squash mixture is set. Serve hot.

TODDLER-FRIENDLY BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.
• Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is soft when poked with a fork, about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.
• Meanwhile, melt butter in a pot over medium heat. Add onion, garlic, and ginger; saute until onion is translucent, 5 to 7 minutes. Add chicken stock, butternut squash, curry powder, cumin, allspice, salt, and pepper.
• Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm, about 10 minutes. Stir in half-and-half before serving.

TODDLER-FRIENDLY BUTTERNUT SQUASH CASSEROLE

Steps:

• Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
• Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.
• Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

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

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.

BABY OR TODDLER SQUASH AND RICE SOUP

Steps:

• Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.