Toddler Friendly Butternut Squash Casserole Recipes

EASY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
• Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
• Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
• Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven. Preheat oven to 400 degrees.
• ⭐️Prep the squash. Peel squash using a vegetable peeler. Cut in half and remove seeds. Cut squash into similar-sized cubes. Place onto the baking sheet.
• Blend the sugar mixture. Blend brown sugar, cinnamon, salt, and pepper into melted butter. Pour over squash, and mix.
• ⭐️Bake. Bake for 25-30 minutes, flipping squash with a spatula halfway through.

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 & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
• Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
• Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
• Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
• Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
• Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
• While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
• Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
• Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.

TODDLER-FRIENDLY BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil and pour in 1/4 cup water.
• Cut butternut squash in half; scoop out and discard seeds. Place squash halves, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is soft when poked with a fork, about 1 hour. Remove from the oven and set aside until cool enough to handle. Scoop flesh out into a bowl and discard skins.
• Meanwhile, melt butter in a pot over medium heat. Add onion, garlic, and ginger; saute until onion is translucent, 5 to 7 minutes. Add chicken stock, butternut squash, curry powder, cumin, allspice, salt, and pepper.
• Puree soup with an immersion blender until smooth. Bring to a simmer and cook until warm, about 10 minutes. Stir in half-and-half before serving.

BUTTERNUT SQUASH CASSEROLE WITH ARTICHOKES AND PEAS

Steps:

• Preheat oven to "ROAST" at 375 degrees F (190.6C)
• In a large roasting pan, spray the bottom and sides with some cooking spray.
• Next, toss in butternut squash, peas, and frozen artichoke hearts, along with chopped onion and minced garlic.
• Scatter all the seasonings and drizzle the extra virgin olive oil over the vegetables.
• Grab two large spoons and toss everything until the mixture is well combined, and all the vegetables are well coated.
• Roast in the oven (on the middle or upper-middle rack) for the first 25 to 30 minutes.
• Remove from oven, using a spatula to gently turn over the vegetables to roast them evenly.
• Then return them to the oven and continue to roast for an additional 25 to 30 minutes, or until the vegetables are golden brown and tender. Total roasting time: is about 50 to 60 minutes.
• Remove from oven. Allow the roasting pan to rest for a few minutes.
• Taste, and adjust the seasonings to your taste. If the vegetables seem a little dry, drizzle an additional 1 to 2 tablespoons of extra virgin olive oil over them. Gently toss them to blend evenly. Transfer to a serving platter and sprinkle with some chopped parsley over the entire dish and serve.
• Serves: 6 to 8

TODDLER-FRIENDLY BUTTERNUT SQUASH CASSEROLE

Steps:

• Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.
• Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.
• Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

50 BEST CASSEROLES (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious casserole in 30 minutes or less!