Time 1h Yield 12 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Time 1h Number Of Ingredients 14 Steps:
In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed. Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Time 2h Yield Serves 6 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Time 3h Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat. Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.) To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Melt butter in sauce pan and sweat celery and onion until onion is clear. Mix last five ingredients well then add saute` vegetables. Bake at 350’ for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.
Time 1h50m Yield 12 servings (3/4 cup each). Number Of Ingredients 14 Steps:
Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.
More about “winter squash casserole recipes”
Time 2h15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 400. Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes. Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it. Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.
