Savory Butternut Squash Casserole Recipes

SAVORY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Whisk together broth, cream, cornstarch slurry and seasonings
• Spray a 2 quart casserole dish with non-stick spray
• Add cubed squash
• Pour sauce over top
• Bake for 25-30 minutes until squash start to become tender
• Add crushed chips and bake 10-15 minutes until squash is completely tender and chips have lightly browned on top
• Let rest 10 minutes before serving

SAVORY BUTTERNUT SQUASH

Steps:

• In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

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.

SAVORY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 400°F. Set out a large rimmed baking sheet, a 9 x 13 inch baking dish, and a large skillet. Grease the baking dish and set aside.
• Place the chopped butternut squash onto the rimmed baking sheet. Drizzle with olive oil. Then salt and pepper liberally. (This is the only time salt is added to the recipe due to the use of bacon, saltine crackers, and Parmesan cheese, so be generous.)
• Spread the cubed butternut squash out into a single layer. Roast in the oven for 30+ minutes until the squash is soft and toasted around the edges.
• Meanwhile, place the skillet over medium heat. Brown the chopped bacon in the skillet. Once crispy, add in the onions and garlic. Sauté for 3 to 5 minutes to soften the onions. Then stir in the chopped pecans, sage, and thyme. Sauté another 1 to 2 minutes, then turn off the heat.
• Crush the sleeve of saltine crackers with your hands. In a small mixing bowl whisk the half-and-half and eggs together.
• Once the butternut squash comes out of the oven, move it to the greased baking dish. Add in the bacon and onion mixture, and the crushed crackers. Toss well to mix, then spread out and an even layer.
• Pour the egg mixture evenly over the casserole. Sprinkle the Parmesan cheese evenly over the top.
• Bake for 20 to 25 minutes until the top is crispy. Serve warm.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.