Vegetarian Potato And Squash Casserole Recipes

HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)

Steps:

• Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

SQUASH & POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Cut up squash and potatoes (into small chunks) and boil in water until tender.
• Drain and set aside.
• Saute onion in butter for 3-5 minutes and remove from pan.
• Mix onion, sour crean, cheese, salt and pepper together.
• Add potatoes and squash.
• Pour into a 2 quart casserole dish.
• Mix Ritz with melted butter and spread on the casserole.
• Bake for 25 mintues.

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

BUTTERNUT SQUASH CASSEROLE

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.