Squash Veggie Casserole Recipes
SQUASH & VEGGIE CASSEROLE
We make this in the summer with veggies from the garden. I use 1 or 2 sliced homegrown tomatoes as a substitute for the canned. I also use a mix of mozzarella and cheddar cheese.
Provided by SB61287
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put butter in 2 quart casserole.
- Layer half of the vegetables in casserole.
- Top with 1/2 cheese and breadcrumbs. Repeat layers.
- Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
- Uncover and bake 30 minutes more.
BUTTERNUT SQUASH CASSEROLE
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
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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