Applesauce And Squash Casserole Recipes

SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
• Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
• Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
• Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

APPLESAUCE AND SQUASH CASSEROLE

Steps:

• Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp of the melted butter, and eggs.
• Place in buttered, 1 1/2 quart, shallow casserole.
• Mix together bread crumbs, remaining 2 Tbsp butter, and almonds.
• (This can be made a day ahead up to this point.) Bake uncovered at 375 degrees for 35 minutes.
• Or it can be frozen and baked later at 375 degrees for 55-65 minutes (if still frozen).

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

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.

APPLESAUCE-SWEET POTATO BAKE

Steps:

• Place sweet potatoes in 3-quart saucepan; add enough water (salted if desired) to cover. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until tender; drain. Remove skins; cut each sweet potato lengthwise in half.
• Heat oven to 375°. Place sweet potatoes, cut sides up, in ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Spread applesauce over sweet potatoes. Mix brown sugar, nuts and cinnamon; sprinkle over applesauce. Dot with butter. Cover and bake about 30 minutes or until hot.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

ROASTED SQUASH WITH BALSAMIC SAUCE AND APPLES

Steps:

• Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.

SQUASH-APPLE BAKE

Steps:

• Arrange squash in a 2-qt. baking dish. Top with apple wedges. Combine the remaining ingredients; spoon over apples. , Bake, uncovered, at 350° for 50-60 minutes or until tender.

SQUASH CASSEROLE

Steps:

• For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
• While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
• For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
• Remove casserole from the oven and allow to cool for 10 minutes before serving.