Arabian Butternut Squash Casserole Recipes
BUTTERNUT SQUASH CASSEROLE
I got this from a magazine. I made it, loved it, and ate the whole pan by myself! (In 4 days. HA!) (My husband doesn't like squash.) I will definitely be making this for Thanksgiving for myself!
Provided by Chef Kiddle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
- Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
- Cover and bake at 350 degrees for half an hour.
BUTTERNUT SQUASH BAKE
If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
ARABIAN BUTTERNUT SQUASH CASSEROLE
This is unusual but delicious. A tasty way to prepare butternut squash. I make a big batch of this on Sunday night and bring it to lunch all week. I cook the squash by halving a large one and roasting it in the oven at 350 degrees for about an hour. Let it cool and scrap out the delicious meat! Adapted from the classic Moosewood Cookbook.
Provided by MA HIKER
Categories Vegetable
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place the mashed squash in a large bowl.
- Add the remaining ingredients to the bowl and mix well.
- Spread into an ungreased 9-inch square or 7 by 11 baking pan.
- Bake uncovered for 25 to 30 minutes.
- Optional - sprinkle the top lightly with sunflower seeds or minced walnuts - I usually omit this step. You may also saute the onions before adding and use fresh red peppers which you saute as well.
Nutrition Facts : Calories 204.3, Fat 9.2, SaturatedFat 6.3, Cholesterol 37.4, Sodium 679.9, Carbohydrate 24.7, Fiber 3.8, Sugar 7.8, Protein 8.6
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