PARMESAN-BUTTERNUT SQUASH GRATIN
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
- In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
- In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g
CRUNCHY HONEY-GLAZED BUTTERNUT SQUASH
I'm now required to bring this to every family gathering during the holidays because it's so awesome! Why not start a new tradition for your family? -Sarah Farmer, Culinary Director, Taste of Home
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes., Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat., On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash., Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 43g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.
BUTTERNUT SQUASH CRUNCH
This is like the traditional sweet potato dish with marshmallows. I can only find frozen "winter squash" in my area and it works great.
Provided by flower7
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease a 2-quart baking dish and set aside.
- Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.
- Spoon into baking dish and top with marshmallows.
- Combine brown sugar, flour and butter in a small bowl and mix until crumbly.
- Sprinkle topping over marshmallows.
- Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.
Nutrition Facts : Calories 278.3, Fat 3.8, SaturatedFat 1.8, Cholesterol 75.8, Sodium 156.8, Carbohydrate 59.4, Fiber 2.2, Sugar 37.8, Protein 5.5
BUTTERNUT SQUASH CASSEROLE
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
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
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