Butternut Squash Casserole Recipes

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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

AUTUMN BUTTERNUT SQUASH CASSEROLE



Autumn Butternut Squash Casserole image

A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.

Provided by RMartino

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 10

Number Of Ingredients 14

4 cups mashed, cooked butternut squash
¼ cup butter, softened
1 tablespoon brown sugar
¼ teaspoon salt
1 pinch ground black pepper
1 ½ tablespoons butter
6 cups peeled and sliced Red Delicious apples
¼ cup white sugar
⅓ cup all-purpose flour
⅓ cup rolled oats
⅓ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
¼ cup butter
¼ cup chopped pecans

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.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g

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.

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

CREAMY BUTTERNUT SQUASH CASSEROLE



Creamy Butternut Squash Casserole image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  • Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 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

BROCCOLI AND BUTTERNUT SQUASH CASSEROLE



Broccoli and Butternut Squash Casserole image

A twist of Asian flavors. Everyone at the office always comments on how good this butternut squash casserole smells!

Provided by Elisa Stamm

Time 1h50m

Yield 8

Number Of Ingredients 16

1 large butternut squash, peeled and cut into 1/2-inch cubes
2 cups water
1 cup uncooked brown rice
2 tablespoons light olive oil
½ medium red onion, minced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 head broccoli, cut into florets
½ pound Brussels sprouts, quartered
2 medium carrots, julienned
1 medium zucchini, julienned
1 medium red bell pepper, cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2-inch dice
1 ½ cups coconut milk
3 tablespoons light soy sauce
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
  • Bake squash in the preheated oven until soft, about 1 hour.
  • While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
  • Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.

Nutrition Facts : Calories 336 calories, Carbohydrate 57.3 g, Fat 10.6 g, Fiber 9.6 g, Protein 9 g, SaturatedFat 8.3 g, Sodium 488.2 mg, Sugar 7.6 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

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