Butternut Squash And Cheese Panade Recipes

BUTTERNUT SQUASH PANADE

Steps:

• Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
• In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
• Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
• Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
• Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place butternut squash, cut-side down, on a baking sheet.
• Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
• Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

BUTTERNUT SQUASH AND CHEESE PANADE

Steps:

• Combine onion and squash in a lage bowl.
• Add oil and spices, and toss well.
• Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
• Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
• Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
• Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.