Best Butternut Squash Bake Recipes

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
• Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
• Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
• Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

BUTTERNUT SQUASH BAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). , Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. , In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
• Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
• Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
• Serve with ketchup for dipping, if using. Enjoy!

BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY

Steps:

• Heat olive oil in a large pan.
• Add the butternut squash and salt, and sauté for a few minutes.
• Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
• Add in spinach and salt until the spinach is wilted.
• In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
• Add the cooked squash mixture into the bowl. Mix until evenly blended.
• Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
• Heat butter in a medium pan. Once melted, add in flour.
• Cook the flour until it turns light brown.
• Add milk to the pan and stir continuously until the sauce thickens.
• Add a pinch of salt and pepper.
• In a casserole dish, sheet the sauce on the bottom.
• Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
• Bake at 400°F (200°C) covered for 30 minutes.
• Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
• Garnish with parsley.
• Enjoy!

BUTTERNUT SQUASH BAKE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
• Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Steps:

• Preheat oven to 350 degrees F. Slice and peel squash and apples.
• Place squash cubes in an ungreased 7 x 11 inch baking dish. Plese apples on top and then cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

BUTTERNUT SQUASH, CRANBERRY AND APPLE BAKE

Steps:

• 1. Preheat oven to 350 degrees F. Slice and peel squash and apples.
• 2. Place squash cubes in an ungreased 7 x 11 inch baking dish. Place apples on top and then cranberries.
• 3. Mix the flour, salt, sugar and nutmeg and sprinkle on top of casserole. Dot with butter and bake 50-60 minutes.

CREAMY BUTTERNUT SQUASH BAKE

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.

MAPLE BUTTERNUT SQUASH BAKE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
• In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
• Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Steps:

• 1. Preheat oven to 350°F. Slice and peel squash and apples
• 2. Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

CHEESY BUTTERNUT SQUASH CAVATAPPI BAKE

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside. Meanwhile, cook pasta according to package directions; drain. I n a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired. Nutrition Facts (Cheesy Butternut Squash Cavatappi Bake Per serving: 334 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 39 mg chol., 366 mg sodium, 42 g carb., 3 g fiber, 6 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

BUTTERNUT SQUASH, APPLE & RAISIN BAKE

Steps:

• 1. Preheat oven to 400^. Peel, seed, and cut squash into cubes; place in a large bowl. Toss squash with canola oil and spice. Spread on a rimmed cookie sheet and bake for 20 minutes.
• 2. Core apples, remove peels and cut into cubes. Place apple pieces in a large bowl. In a small bowl, combine vinegar and maple syrup; pour over apples.
• 3. Combine apples with squash and toss gently. Return both to baking sheet, and bake 5-10 minutes until cooked through and tender. Remove apples and squash from oven and place in serving dish. Add raisins, pecans, salt and pepper, and serve.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Steps:

• 1 Preheat oven to 350°F. Slice and peel squash and apples. 2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and mace and sprinkle on top. Dot with butter. Bake 50-60 minutes.

BUTTERNUT SQUASH BAKE

Steps:

• Preheat oven to 350. Grease/spray a casserole dish; set aside.
• Cut the peeled, desseded squash into 2" pieces.
• Steam/boil the squash or about 15 minutes or until soft.
• Drain and shake off all excess water.
• Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
• Briskly stir in the beaten eggs.
• Add the salt, allspice, and pepper. Stir well.
• Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
• Bake at 350 for 45 minutes.

CHEESY BUTTERNUT SQUASH BAKE

Steps:

• 1. First preheat the oven to 375F. Then spray a 13x9 inch baking dish with cooking spray. Then peel, halve lengthwise & seed the squash. Then cut into 1/2 inch thick slices. Then arrange in the baking dish with the slices overlapping kind of.
• 2. Next in a 2 quart saucepan melt the butter over medium heat. Lower the heat to low, add in the garlic & cook for about 2 to 3 mins. Stirring occasoinaly until garlic is soft & butter is infused with the garlic. Do not letthe butter trun brown.
• 3. Next in a small bowl mix the bread crumbs,cheese & 1 Tbsp. on the garlic butter mixture. Then brush the squash with the remaining garlic butter mixture. Sprinkle with salt, pepper & bread crumb mixture.
• 4. Then bake uncovered for abotu 30 to 40 mins or until squash is fork tender. Then increase the temperature to 425F. Then bake for about 5 to 10 mins or utnil lightly browned. Then sprinkle with the parsely just before serving.

BAKE-TASTIC BUTTERNUT SQUASH FRIES 2.0 RECIPE - (4/5)

Steps:

• Preheat oven to 425 degrees. Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds. Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, measure out and use 20 oz.) Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt. Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt. Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then lay spears flat on it. (Use two pieces of bakeware, if needed.) Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy! MAKES 2 SERVINGS

AMAZING BUTTERNUT SQUASH BAKE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. 3. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. 4. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. 5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
• 2. Tip: You could cook the butternut squash in the microwave just like a potato, then clean out insides & peel. So easy!

BUTTERNUT SQUASH PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
• Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.
• Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese. Place baking dish on cookie sheet.
• Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.