CHEESY BUTTERNUT SQUASH PASTA BAKE
This Cheesy Butternut Squash Pasta Bake is a delicious fall dinner! Loaded with cheese and an entire butternut squash, making it so creamy and flavourful!
Provided by Jo-Anna Rooney
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 375 degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
- Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
- After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
- To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
- In the mean time cook the pasta according to package directions.
- Once the pasta is cooked, toss it with the butternut squash mixture.
- Add half of the pasta mix to a 9 x 13 lasagna dish.
- Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
- Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
- Sprinkle on the cooked and crumbled bacon.
- Bake for 25 - 35 minutes, or until the cheese is bubbling.
- Serve and enjoy!
25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE
This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
CREAMY BUTTERNUT SQUASH CASSEROLE
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
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
HG'S CHEESY BUTTERNUT BAKE - WW POINTS = 2
Here is another Hungry Girl recipe. "This stuff is the ultimate guilt-free side dish. It tastes like cheesy, fluffy, mashed sweet potatoes, only better!" PER SERVING (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein -- POINTS® value 2*
Provided by senseicheryl
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
- Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
- Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
- Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!
Nutrition Facts : Calories 93.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 3.7, Sodium 452.3, Carbohydrate 19.8, Fiber 3.4, Sugar 4.5, Protein 4.5
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- Preheat the oven to 375 degrees F. Place the squash on a baking sheet skin side down. Top with the olive oil, thyme, sage, red pepper flake, if using, and season with salt. Flip the squash over and season the skin side with salt pepper and the remaining olive oil. Add the garlic cloves to the sheet pan and place into the oven, bake until a knife inserted into the center of the squash comes out with little to no resistance about 25 to 35 minutes. Remove from the oven and cool.
- Meanwhile, bring a large pot of water to a boil and season liberally with salt. Cook the pasta one to two minutes less than the package calls for al dente. Drain the pasta and reserve 1/2 to one cup of the water.
- Use a spoon to scoop one half of the squash flesh into a blender along with the herbs and roasted garlic cloves removed from the skins. Add in half of the cream, pasta water, and ricotta. Season with salt and pepper and the nutmeg and blend until smooth and creamy.
- Place the mixture into a bowl and repeat with the remaining squash, cream, pasta water, and ricotta.
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