Buttercup Squash Casserole Recipes

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ROASTED BUTTERCUP SQUASH



Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

CREAMY BUTTERNUT SQUASH CASSEROLE



Creamy Butternut Squash Casserole image

When Mom didn't couldn't get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. -Susan Hansen Auburn, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

2 medium butternut squash, peeled and cut into chunks
1/2 cup sugar
2 large eggs
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 75mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 9g fiber), Protein 5g protein.

BUTTERNUT SQUASH CASSEROLE



Butternut squash casserole image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 14

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

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.

Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 10

Number Of Ingredients 14

3 packages (12 oz each) frozen cooked butternut squash, thawed
1 cup packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
  • In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
  • Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg

BUTTERCUP SQUASH CASSEROLE



Buttercup Squash Casserole image

Make and share this Buttercup Squash Casserole recipe from Food.com.

Provided by senseicheryl

Categories     Vegetable

Time 1h20m

Yield 1 quart dish

Number Of Ingredients 8

1 (2 1/2 lb) buttercup squash
2 tablespoons brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh chives, chopped
1/8 teaspoon ground nutmeg, if desired

Steps:

  • Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
  • Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
  • Bake 20 to 25 minutes or until hot.

Nutrition Facts : Calories 700.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 801.5, Carbohydrate 125.4, Fiber 17.6, Sugar 51.8, Protein 11.2

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE



Butternut Squash, Rice and Sausage Casserole image

Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.

Provided by Chef Jean Louise

Categories     Short Grain Rice

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 butternut squash
3 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons olive oil, divided
1 lb mild sausage, crumbled or sliced (I prefer Aidell's brand chicken and apple sausage)
1 cup diced onion
1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
2 garlic cloves, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
cooking spray
1/2 cup grated fresh parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
  • Increase oven temperature to 400 degrees.
  • In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
  • In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
  • In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
  • Add the apple and garlic, and saute for two minutes.
  • Add the rice, and saute for an additional minute.
  • Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
  • Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Bake at 400 degrees for 30 minutes.
  • Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
  • Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
  • Allow to cool for ten minutes before serving.

Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2

AUTUMN SQUASH CASSEROLE



Autumn Squash Casserole image

This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.

Provided by NELLIE54914

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 12

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
  • Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
  • Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
  • Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g

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Top Asked Questions

How do you make a butternut squash casserole?
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole. In small bowl, mix flour and 1/4 cup brown sugar.
How long do you cook a buttercup squash in the oven?
Bake in the preheat oven until tender, about 45 minutes. Like other types of winter squash, buttercup squash can be pureed to make a creamy soup. And regardless of how you cook it, be sure to save the seeds and roast them like you would pumpkin seeds for a tasty snack!
What kind of squash can I use for a casserole?
I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day. The squash for this recipe can also be baked in an oven, or cooked in a microwave. It is also a great way to use leftover squash.
How long to bake butternut squash rice and Sausage Casserole?
Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes. Remove casserole from oven, stir mixture gently, and sprinkle with cheese. Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly. Allow to cool for ten minutes before serving.

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