Gingerbutternutsquashcasserole Recipes

GINGER BUTTERNUT SQUASH CASSEROLE

Steps:

• Steam the squash over salted water for about 20 minutes or until tender.
• While still warm process the squash with the ginger and butter until it has a smooth texture.
• Taste, season with salt& pepper.
• If you wish add the brown sugar (it gives it a mellow taste).
• Place in casserole.
• You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.

CREAMY BUTTERNUT SQUASH CASSEROLE

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.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash and drain. (I actually cut the butternut squash in half and bake it in the oven on a cookie sheet if time allows; cover with tinfoil to keep it moist.).
• Mix other ingredients together and gently fold in cooked squash.
• Pour into greased 9" x 13" casserole dish.
• Top with crushed cracker crumbs or croutons which have been buttered with cooking oil (use Herbed or Italian seasoned croutons for more flavor).
• Bake 45 minute @ 350 degrees.

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.

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:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
• In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Bake in preheated oven for 45 minutes, or until set.
• In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

BUTTERNUT SQUASH WITH GINGER

Steps:

• Place the prepared squash in a lightly greased oven proof dish.
• Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
• Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

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.

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.

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.