Butternut Squash Apple Raisin Bake Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

LIGHT BUTTERNUT SQUASH & APPLE CASSEROLE

Steps:

• Place squash & apples in a 9x13 baking dish.
• Blend rest of ingredients until crumbly.
• Sprinkle on squash and apples.
• Cover and bake at 350 for 45-50 minutes.

BAKED BUTTERNUT SQUASH, RAISIN AND PINE NUT LASAGNA

Steps:

• Preheat oven to 350°F.
• Prepare lasagna noodles as directed on the package.
• To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes. Place in a pot of boiling water and cook until just tender. Remove water and mash by hand. (You can also do this in the microwave if you have one.)
• Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes. (It will continue to thicken in the baking so don't worry if it seems a bit thin at this stage.) Remove from heat and stir in Parmesan cheese, salt and pepper.?.
• Spread 1/3 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 2/3 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.
• Cover lasagna with aluminum foil and bake for 15 minutes. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes.
• Slice into 8 pieces and serve.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

BUTTERNUT SQUASH/APPLE CASSEROLE

Steps:

• Butter a 2 to 2 1/2 quart baking dish.. Heat oven to 350.. Peel, see, and cut squash into small slices. Core the apples, peel (if desired) and cut into thin slices. Toss squash and apples together. Transfer to the prepared baking dish. Combine brown sugar, flour, salt, and spices; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350 for 50 to 60 minutes, or until squash is tender.