Chilean Butternut Squash Casserole Recipes

CHILEAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise and scoop out seeds.
• Bake cut sides down at 425° 45- 50 min.
• or until very soft at thick end.
• Let squash cool and scrape out of the shell; mash as smoothly as you can.
• Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
• Add peppers and salt, stir, cover and leave on low heat 5 min.
• Preheat oven to 350°.
• Stir beaten eggs into mashed squash.
• Add corn, sautéd vegies and grated cheddar; stir to mix well.
• Bake 20 min.
• covered; uncover and bake 20- 30 min.
• more.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
• Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
• Cover and bake at 350 degrees for half an hour.

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 CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

CHILEAN BUTTERNUT SQUASH CASSEROLE

Steps:

• 1Cut squash in half lengthwise and scoop out seeds. 2Bake cut sides down at 425° 45- 50 min. 3or until very soft at thick end. 4Let squash cool and scrape out of the shell; mash as smoothly as you can. 5Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. 6Add peppers and salt, stir, cover and leave on low heat 5 min. 7Preheat oven to 350°. 8Stir beaten eggs into mashed squash. 9Add corn, sautéd vegies and grated cheddar; stir to mix well. 10Bake 20 min. 11covered; uncover and bake 20- 30 min. 12more.

SIMPLE BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, 8 to 10 minutes. Transfer squash to a large bowl.
• Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.
• Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
• Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.

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.