Chilean Butternut Squash Casserole Recipes

CHILEAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise and scoop out seeds.
• Bake cut sides down at 425° 45- 50 min.
• or until very soft at thick end.
• Let squash cool and scrape out of the shell; mash as smoothly as you can.
• Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
• Add peppers and salt, stir, cover and leave on low heat 5 min.
• Preheat oven to 350°.
• Stir beaten eggs into mashed squash.
• Add corn, sautéd vegies and grated cheddar; stir to mix well.
• Bake 20 min.
• covered; uncover and bake 20- 30 min.
• more.

CHICKEN AND BUTTERNUT SQUASH CASSEROLE

Steps:

• In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
• Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
• Bake 20 minutes until tender at 425°F Top with parsley.

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
• Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
• Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
• Bake in the oven until heated through and cheese is melted, about 40 minutes.

ARABIAN BUTTERNUT SQUASH CASSEROLE

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.

BUTTERNUT SQUASH CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

AUTUMN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

CHILEAN BUTTERNUT SQUASH CASSEROLE

Steps:

• 1Cut squash in half lengthwise and scoop out seeds. 2Bake cut sides down at 425° 45- 50 min. 3or until very soft at thick end. 4Let squash cool and scrape out of the shell; mash as smoothly as you can. 5Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. 6Add peppers and salt, stir, cover and leave on low heat 5 min. 7Preheat oven to 350°. 8Stir beaten eggs into mashed squash. 9Add corn, sautéd vegies and grated cheddar; stir to mix well. 10Bake 20 min. 11covered; uncover and bake 20- 30 min. 12more.

BUTTERNUT SQUASH CASSEROLE

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 CASSEROLE

Steps:

• Cut in half lengthwise butternut squash; clean out bowl.
• Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
• Combine all ingredients, mixing well.
• Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.