Best Orange Winter Squash Casserole Recipes

WINTER SQUASH CASSEROLE

Steps:

• In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

SWEET POTATO & WINTER SQUASH CASSEROLE

Steps:

• Cook squash according to directions on package.
• In a large bowl, mash sweet potatoes coarsely; add squash, butter, salt, and cinnamon, stirring until well mixed.
• Heat oven to 400 degrees F.
• Lightly grease a 1-quart baking dish with non-stick cooking spray.
• Spoon squash mixture into dish.
• Top with marshmallows and bake for 10 minutes or until heated through and marshmallows are lightly browned.

SAVORY WINTER SQUASH CASSEROLE

Steps:

• Melt butter in sauce pan and sweat celery and onion until onion is clear.
• Mix last five ingredients well then add saute` vegetables. Bake at 350' for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.

YUMMY WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400.
• Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes.
• Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it.
• Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.

MAPLE WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.

WINTER SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.