Bohanans Baked Squash Recipes

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

BAKED SQUASH GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
• Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

THE BLACK-EYED PEA'S BAKED SQUASH

Steps:

• Cut the tops off the squash.
• Cut in 3- 4 pieces.
• Boil in water til tender (just a few minutes).
• Drain and mash.
• Add remaining ingredients.
• Place in casserole dish.
• Cover with light layer of breadcrumbs.
• Bake at 350 til lightly browned (about 10- 15 minutes).

CRISPY OVEN BAKED SQUASH

Steps:

• Preheat the oven to 400 degrees
• Spray a large baking sheet with cooking spray and set aside.
• Thinly slice the squash and place in a bowl of water.
• Combine the cornmeal, breadcrumbs, parmesan and spices in a bowl and mix well.
• Dip each squash slice in the breading and turn so they are evenly coated.
• Place in a single layer on a baking sheet.
• Bake 15 minutes and check, if the squash is beginning to brown slightly and begin to crisp turn the squash and bake 10-15 minutes more until crispy. If after 15 minutes if the squash is NOT beginning to brown and crisp bake another 5-7 minutes and check again.
• Remove from the oven when both sides of the squash is crispy and the moisture has evaporated. Note: the thickness of your squash slices will determine cooking time, that is why the cooking time can vary for this recipe.

BOHANAN'S BAKED SQUASH

Steps:

• Heat oven to 350 degrees. Trim and discard ends of squash, cut lengthwise into fourths and crosswise into 1/2 inch pieces. Place squash into a large saucepan, cover with water, add a big pinch of salt, bring to a brisk simmer and cook until tender, about 10 minutes. Drain thoroughly. Place saucepan with squash back on stove (with burner turned off/or very low) and allow any excess moisture to evaporate (about one minute). Stir in 1/2 stick butter and American cheese. Mix sugar, mayonnaise, salt and black pepper together and stir into squash mixture. Beat egg and then stir into squash mixture and place in greased oven proof baking dish (8X8). Use unsalted butter for greasing. For topping, mix 1/2 stick unsalted melted butter and crushed club crackers together. Sprinkle cracker topping evenly over casserole and bake until squash mixture is firm and the top is browned, about 30 - 35 minutes.

BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
• Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

BAVARIAN STYLE BAKED SQUASH

Steps:

• Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
• Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
• Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
• Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.

BOHANAN'S BAKED SQUASH

Steps:

• Heat oven to 350 degrees. Trim and discard ends of squash, cut lengthwise into fourths and crosswise into 1/2 inch pieces. Place squash in a saucepan, cover with water, add a big pinch of salt, bring to a brisk simmer and cook until tender, about 10 minutes. Drain thoroughly. Place saucepan with squash back on stove (with burner turned off) and allow any excess moisture to evaporate (about 1 minute). Stir in 1/2 stick unsalted butter and American cheese (about 8 slices). Mix sugar, mayonnaise, salt and black pepper together and stir into squash mixture. Beat egg into squash mixture and place in a buttered oven proof baking dish (8 X 8 ). For topping: Mix 1/2 stick melted butter with the crushed club crackers together. Sprinkle cracker topping evenly over casserole and bake until squash mixture is firm and top is browned, about 30 0- 35 minutes.