Autumn Squash Casserole Recipes

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

AUTUMN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

AUTUMN SQUASH & PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut squash into 1-inch cubes if too large.
• In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
• Bake squash approximately 50 minutes until tender.
• *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water.
• Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
• Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
• Spread the apples in a 3-quart casserole.
• Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
• Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.