Best Easy Butternut Squash Casserole Recipes

EASY BUTTERNUT SQUASH CASSEROLE

Easy Butternut Squash Casserole image

This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.

Provided by Patricia McElroy

Categories Side Dish Casseroles Squash Casserole Recipes

Time 1h55m

Yield 15

Number Of Ingredients 14

Ingredients

1 butternut squash, halved lengthwise and seeded
1 ½ cups milk
1 cup white sugar
3 eggs
¼ cup margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch salt
1 cup brown sugar
1 cup chopped pecans
½ cup margarine, melted

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g

EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE RECIPE - (4.5/5)

Easy Butternut Squash Enchilada Casserole Recipe - (4.5/5) image

Provided by Katecooks

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (20 oz.) package (3 cups) pre-cut butternut squash cubes
1 (6 oz.) package (3 cups) shredded Mexican four-cheese blend
1 (15 oz.) can black beans, rinsed and drained,
3/4 cup corn
1 1/2 cups salsa
2 1/2 tablespoons Old El Paso™ taco seasoning mix
1/2 teaspoon salt
1 can Old El Paso™ Enchilada Sauce, 14 ounces
4 8-inch whole wheat flour tortillas
Sliced green onions, chopped fresh cilantro for garnish
Sour cream for serving

Steps:

Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes. Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix. Simmer for 25-35 minutes or until the butternut squash is soft. Preheat the oven to 350ºF. Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish. Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle. Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese. Cover with aluminum foil. Bake for 30 minutes, then uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.