Banana Squash And Leek Casserole Recipes

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

LEEKY BUTTERNUT SQUASH WITH SAGE SAUSAGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
• Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.

SQUASH & LEEK LASAGNA

Steps:

• Preheat oven to 350°F.
• Coat a 9-by-13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
• Melt butter in a Dutch oven or large skillet over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
• Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheeses, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
• Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).
• Make Ahead Tip:.
• Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.
• Tip:.
• To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

HONEYNUT SQUASH, LEEK, AND BRIE GRATIN

Steps:

• Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
• Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

BUTTERNUT SQUASH & LEEKS

Steps:

• Preheat oven to 400.
• Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
• In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
• Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
• This is some really good stuff!
• Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
• Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.

BANANA SQUASH AND LEEK CASSEROLE

Steps:

• 1. Preheat the oven to 400° 2. Butter a 9-by-13-inch ceramic baking dish. 3. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. 4. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool. 5. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. 6. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly. 7. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. 8. Fold in the squash, prosciutto and the cooled leeks. Transfer the mixture to the prepared baking dish 9. Bake for about 1 hour, until lightly golden on top. 10. Let stand for 15 minutes before serving. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.