Acorn Squash Casserole Recipes

ACORN SQUASH FETA CASSEROLE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.

SWEET ACORN SQUASH CASSEROLE

Steps:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

EASY ACORN SQUASH

Steps:

• Heat oven to 400 Cut acorn squash in half.
• Scoop out seeds using an ice cream scoop, sharp spoon, or melon baller.
• Spread butter on cut edges and insides of each half.
• Place halves on baking sheet (lined with foil, if you wish).
• Sprinkle sugar inside each half.
• Scatter in each small amount of salt, greater amt.of pepper and desired herbs.
• Bake for one hour.
• (Freshly grated nutmeg and a pinch of cinnamon is nice. Thyme is nice with nutmeg or by itself.).

A+ BUTTERNUT & ACORN SQUASH GRATIN

Steps:

• *preheat oven to 400 and butter a 2 qt casserole dish. Place butternut squash in 1 TBS water in large microwave safe dish and cover tightly. Microwave for 7 minutes or until squash is tender, stirring once. Drain.
• Repeat with acorn squash and remaining water.
• Melt butter in a large skillet over med. Heat. Add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. Remove from heat and stir in cheeses and squash, season with salt and pepper. Transfer to prepared rectangular dish and bake for 20 minute Or until lightly browned and bubbly.

ACORN SQUASH FETA CASSEROLE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
• In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
• Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.

CREAMY BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
• Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.

BAKED SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pare, seed, and cut squash into small slices.
• Place squash and apple slices in oblong baking dish (7x11-inch).
• Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
• Cover and bake for 45-50 minutes.

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.