Three Squash Stuffing With Hazelnuts And Bourbon Recipes

SQUASH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a medium bowl, mix the squash, cream of celery soup, and onion.
• Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
• Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

SQUASH STUFFING CASSEROLE

Steps:

• In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

UNBELIEVABLE SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
• Transfer squash mixture to the prepared baking dish; top with stuffing mix.
• Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

YELLOW SQUASH AND STUFFING CASSEROLE

Steps:

• Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
• Drain well.
• Mix in soup, sour cream, salt and pepper.
• Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
• Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
• Bake in a 350-degree oven for 30 minutes, until golden brown.

THREE SQUASH STUFFING WITH HAZELNUTS AND BOURBON

Steps:

• Preheat the oven to 350 degrees. Quarter all the squash, scrape out the seeds and fibers and divide between 2 large roasting pans. Add enough water to each pan to make a depth of 1 inch. Cover with foil and bake until soft, about 1 hour. Let cool.
• Meanwhile, warm bourbon in a saucepan, add currants and set aside. Scoop flesh from butternut and acorn squash and place in a food processor. Puree until smooth. Scrape into a large bowl. Scrape out the spaghetti squash and mix with the puree. Stir in currants with the liquid, hazelnuts, bread crumbs, herbs, salt and pepper.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole. Roast the bird and bake the stuffing, covered, for about 30 minutes, before serving.