BROCCOLI SQUASH BAKE
My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.
Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SQUASH AND BROCCOLI CASSEROLE
Make and share this Squash and Broccoli Casserole recipe from Food.com.
Provided by NormCooks
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
- Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert.
- While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
- Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
- Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
- For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
Nutrition Facts : Calories 68.3, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 16.7, Fiber 3.3, Sugar 1.9, Protein 2.2
BROCCOLI-&-SQUASH CASSEROLE
Make and share this Broccoli-&-Squash Casserole recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
- Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.
- Bake at 350° for 20 to 25 minutes or until golden.
Nutrition Facts : Calories 623.3, Fat 38.2, SaturatedFat 18, Cholesterol 135.1, Sodium 953.6, Carbohydrate 47.4, Fiber 2.9, Sugar 6.9, Protein 25.9
BROCCOLI AND SQUASH CASSEROLE
You can use the same recipe for just Broccoli or Squash Casserole by itself if you prefer
Provided by familyandfriends
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Cook Broccoli for 5 minutes and drain. Cook Squash and 1 Medium Onion and drain. Mix remaining ingredients together, add broccoli and squash and put into greased casserole dish. Crush crackers and then lightly brown them in skillet with butter. Cover top with buttered cracker crumbs. Bake at 350 degrees for 30 Minutes
Nutrition Facts : Calories 371 calories, Fat 32.8684685218077 g, Carbohydrate 7.55822740118588 g, Cholesterol 274.623500053034 mg, Fiber 0.0121870001942033 g, Protein 11.7944085004596 g, SaturatedFat 15.4954181321952 g, ServingSize 1 1 Serving (174g), Sodium 922.876690208791 mg, Sugar 7.54604040099167 g, TransFat 6.30146508410702 g
BROCCOLI AND BUTTERNUT SQUASH CASSEROLE
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
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
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