Baked Butternut Squash With Cheese And Heavy Cream Recipes

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BAKED BUTTERNUT SQUASH WITH CHEESE AND HEAVY CREAM



Baked Butternut Squash With Cheese and Heavy Cream image

This recipe is baked butternut squash, baked in the oven, with heavy cream and cheese on the top. The butternut squash is naturally sweet and has one beautiful flavor which goes very well with the heavy cream and cheese.

Provided by Eating C.

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 butternut squash
1 small cups melting cheese
1 small cups heavy cream
1 teaspoon salt, pepper and garlic
1/4 of a cup parsley or 1/4 green salad, for decoration

Steps:

  • Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
  • Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
  • Third, remove all the seeds from every slice.
  • Cut the squash slices in small square pieces.
  • Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
  • When the squash is not so hard anymore, remove the water from it.
  • In a glass baking bowl, put a little bit of heavy cream on the bottom.
  • Put the half of the squash squares pieces in a baking bowl.
  • Cover the top with half of the heavy cream and half of the cheese.
  • Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
  • Put the salt, garlic and pepper (optional).

Nutrition Facts : Calories 127.7, Fat 0.3, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 33.2, Fiber 5.7, Sugar 6.2, Protein 2.8

CREAMY BUTTERNUT SQUASH CASSEROLE



Creamy Butternut Squash Casserole image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  • Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 g

PARMESAN-ROASTED BUTTERNUT SQUASH



Parmesan-Roasted Butternut Squash image

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Provided by Maggie Ruggiero

Categories     Gourmet     Thanksgiving     Fall     Dinner     Side     Vegetarian     Parmesan     Butternut Squash     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Milk/Cream

Yield 8 servings

Number Of Ingredients 4

2½ pounds butternut squash, peeled and cut into 1-inch pieces
¾ cup heavy cream
3 sage leaves
⅔ cup finely grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
  • Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
  • Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

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