Cheesy Butternut Squash Bake Recipes

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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

CHEESY BUTTERNUT SQUASH CASSEROLE



Cheesy Butternut Squash Casserole image

Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.

Provided by Samir and Anita

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) box Stove Top stuffing mix
1 large butternut squash (1 family size frozen squash if fresh is not available)
1 large onion (chopped)
1 (8 ounce) can cream of mushroom soup
1 chicken bouillon cube
16 ounces sour cream
2 cups cheddar cheese (Add according to taste)
4 ounces breadcrumbs (seasoned or unseasoned)
2 -3 tablespoons jalapenos (diced)

Steps:

  • Cut fresh squash into chunks.
  • Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
  • Preheat oven 350 degrees.
  • In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
  • Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
  • Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
  • Pour enough breadcrumbs to cover entire mixture.
  • Put in oven for 25 minutes. All cheese should be melted.
  • Enjoy!

Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8

CHEESY BUTTERNUT SQUASH BAKE



Cheesy Butternut Squash Bake image

I found this recipe on a recipe site a few yrs go & got up to cooking it.The first time it didnt look so good. Was to soft but good. As time went by I got better at making it. Now I make it a few times a yr. I love it.

Provided by Vanessa "Nikita" Milare

Categories     Vegetables

Time 1h25m

Number Of Ingredients 8

2-1/2 lb butternut squash
1/4 c butter, room temperature
2 large garlic cloves, finely chopped
1/4 c panko bread crumbs
1/3 c parmesan cheese, grated
1/4 tsp salt
1/8 tsp pepper
1/4 c parsley, freshy chopped

Steps:

  • 1. First preheat the oven to 375F. Then spray a 13x9 inch baking dish with cooking spray. Then peel, halve lengthwise & seed the squash. Then cut into 1/2 inch thick slices. Then arrange in the baking dish with the slices overlapping kind of.
  • 2. Next in a 2 quart saucepan melt the butter over medium heat. Lower the heat to low, add in the garlic & cook for about 2 to 3 mins. Stirring occasoinaly until garlic is soft & butter is infused with the garlic. Do not letthe butter trun brown.
  • 3. Next in a small bowl mix the bread crumbs,cheese & 1 Tbsp. on the garlic butter mixture. Then brush the squash with the remaining garlic butter mixture. Sprinkle with salt, pepper & bread crumb mixture.
  • 4. Then bake uncovered for abotu 30 to 40 mins or until squash is fork tender. Then increase the temperature to 425F. Then bake for about 5 to 10 mins or utnil lightly browned. Then sprinkle with the parsely just before serving.

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