Time 1h Yield 6 servings. Number Of Ingredients 8 Steps:
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Time 1h5m Yield 6 servings. Number Of Ingredients 9 Steps:
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Time 1h Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish. Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender. Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley. Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
Time 1h10m Yield 4 Number Of Ingredients 12 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.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels. Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide. Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips). In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach. Season spinach mix with salt and pepper. Preheat oven to 400°F. Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole. Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach. Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach. Pour cream over entire mixture until it nearly reaches the top layer of squash. Sprinkle a heavy layer of parmesan over the entire casserole. Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling. Remove foil and bake for another 15 minutes or until parmesan starts to crust. Remove and let cool for 10-15 minutes. DIG IN!
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside. Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix. Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
More about “creamy butternut squash casserole recipes”
Time 1h20m Yield 8-10 Number Of Ingredients 11 Steps:
If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don’t think it’s really necessary. Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that’s the reason it’s not recommended). Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes. Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven’t tried baking it individually so cook times are estimated. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy! Note:. If making individual gratins, bake 20-30 minutes. Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream. Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.
