WINTER SQUASH CASSEROLE
Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
BUTTERNUT SQUASH CASSEROLE
Savory butternut squash casserole with cozy caramelized squash, kale and a cheesy Parmesan topping. Perfect for holidays or a vegetarian main!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
- Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
- Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
- Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
- Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
- Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
- While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
- Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
- Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 218 kcal, Carbohydrate 31 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 13 mg, Fiber 4 g, Sugar 5 g
WINTER SQUASH CASSEROLE WITH ROSEMARY
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Provided by Julia Moskin
Categories dinner
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams
ORANGE WINTER SQUASH CASSEROLE
Make and share this Orange Winter Squash Casserole recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix squash, 2 tablespoons butter, cream, salt and pepper and pour into a buttered 2-quart casserole.
- Grate rind and squeeze juice from oranges.
- Combine rind, juice, cornstarch and brown sugar and heat over low heat until thickened.
- Stir 1/4 cup butter into orange mixture.
- Pour over squash.
- Bake in a preheated 350 degree oven for 20 minutes.
YUMMY WINTER SQUASH CASSEROLE
The large amt of squash cooks down, and you can use your favorite winter squashes. From cooking light
Provided by MarraMamba
Categories Low Protein
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 207.9, Fat 9.5, SaturatedFat 3.3, Cholesterol 11.4, Sodium 110.6, Carbohydrate 29.4, Fiber 3.8, Sugar 7.2, Protein 2.6
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