Nanas Squash Casserole Recipes

NANA'S ACORN SQUASH

Nana's Acorn Squash image

This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine.

Provided by LDYBUGG10

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 30m

Yield 2

Number Of Ingredients 4

Ingredients

1 acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

Steps:

In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

Nutrition Facts : Calories 400 calories, Carbohydrate 50.9 g, Cholesterol 61.1 mg, Fat 23.3 g, Fiber 7.3 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 177.8 mg, Sugar 26.3 g

NANO'S SQUASH CASSEROLE

Nano's Squash Casserole image

I use a slicer to get even slices. I make my casserole using lengthwise slices, but casserole can be made using round slices. I prefer the lengthwise slices, the squash seems to stay crispier to me.

Provided by Elaine Smith @esmith8917

Categories Vegetables

Number Of Ingredients 16

Ingredients

COOK VEGETABLES
4 medium yellow squash, thinly sliced lengthwise (about 5 cups)
1 medium vidalia onion, thinly sliced (about 3 cups)
2 tablespoon(s) butter
MAKE CHICKEN SAUCE
4 tablespoon(s) butter
2 tablespoon(s) heaping, flour
1 can(s) chicken stock
2 tablespoon(s) heaping, sour cream
1/2 teaspoon(s) salt & pepper, each
1/4 teaspoon(s) garlic powder
1 tablespoon(s) sugar, optional
1-2 dash(es) hot sauce
1 - egg, beaten
1 cup(s) cheese, shredded
1 cup(s) panko bread crumbs

Steps:

Preheat oven to 350 F. Slice squash & onions, this can be done night before, store in baggies in refrigerator.
In large pan on medium-high heat, saute squash in 1 Tbsp. butter just till tender, about 2-3 min. In same saucepan, saute onions in 1 Tbsp. butter till tender, about 2-3 min. DO NOT OVER COOK squash & onions, or they will be mushy in casserole. Put squash & onions in a large mixing bowl. Let cool.
In same saucepan on medium heat, melt 2 Tbsp. butter, whisk in 2 heaping Tbsp. flour constantly whisking till flour is cooked, for about 1 minute. Reduce heat and slowly add chicken stock, whisking to prevent lumps. Add sour cream, garlic powder, sugar, salt & pepper, hot sauce and constantly stir. Cook 1-2 minute or until thickened, remove from heat.
Add 1 beaten egg and ½-¾ cup of Panko to cooled squash & onion mixture. Add the thickened chicken sauce, salt & pepper to taste. Mix thoroughly and put in casserole dish (9x7) sprayed with cooking spray. Melt 2 Tbsp. butter in same saucepan, remove from heat and mix in additional Panko (about 1 cup, enough to cover squash), put on top of squash mixture, dot with extra butter, if desired and sprinkle with Paprika (optional).
Cook @ 350 F. for 50-60 minutes. Casserole taste better the next day!

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