Butternut Squash And Sweet Pea Casserole Recipes

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
• In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Bake in preheated oven for 45 minutes, or until set.
• In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

BUTTERNUT SQUASH CASSEROLE

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.

BUTTERNUT SQUASH CASSEROLE

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.

BUTTERNUT SQUASH AND SWEET PEA CASSEROLE

Steps:

• Cut Squash in half lengthwise. Remove seeds. FIll seed wells with chopped onions, celery , and bell peppers and 1 tbsp of water. Roast in oven at 350 for 1 hour until squash is fork tender. Remove skin and puree. Use 1 cup fat free sodium free chicken broth to thin puree as it mixes in frood processor. (If desired, you can prepare squash the day before and store in fridge until ready to use).
• Cook frozen peas in microwave per directions on bag. Slice your onions and bell peppers into rings. While peas are cooking, place pureed squash in a 9x12 rectangular glass baking dish. Chop roma tomatoes and gently stir into squash.
• When peas are done, stir into squash gently with Mrs. Dash Extra Spicy Seasoning Blend. Layer your pepper and onion rings across the top of your squash. Sprinkle with dried parsley and a bit more Mrs. Dash Original Seasoning Blend.
• Bake at 350 for 30 to 40 minutes until hot, but still moist.

BUTTERNUT SQUASH AND PECAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
• Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
• Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

SWEET POTATO SQUASH CASSEROLE

Steps:

• Preheat oven to 375° and cut the sweet potatoes in half.
• Cut the butternut squash in half vertically and scrape out the seeds.
• Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
• Scoop the potato and squash out of the skins, combine them, and mash until smooth.
• Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
• Discard cinnamon sticks and stir orange syrup into the mashed vegetables.