Copycat Boston Market Squash Casserole Recipes

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COPYCAT BOSTON MARKET SQUASH



Copycat Boston Market Squash image

Provided by supersalad

Time 2h

Yield 6

Number Of Ingredients 8

2 butternut squash, halved, Remove seeds
margarine or butter
salt
1/2 cup brown sugar, packed
1/2 cup honey
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie spices
4 tablespoons butter or margarine, melted

Steps:

  • Preheat oven to 400 degrees F. Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake, cut-side up, for about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at medium speed until smooth. Return to oven, covered in foil, just to keep warm until time to serve, 325 degrees F for 30 minutes. Refrigerate leftovers for about a week or freeze up to 4 months.

Nutrition Facts :

COPYCAT BOSTON MARKET SQUASH CASSEROLE



Copycat Boston Market Squash Casserole image

Provided by Jenny

Time 1h25m

Yield 8

Number Of Ingredients 12

1 box Jiffy corn muffin mix (prepare as directed on box)
4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
3/4 cup butter
1 1/2 cup yellow onion (chopped)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
3 cubes chicken bouillon granules
1 teaspoon garlic (minced)
8 ounces Cheddar cheese, cubed

Steps:

  • Prepare the corn muffin mix as directed on the package. Once baked, set aside to cool while you prepare the rest of the recipe. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Place the zucchini and yellow squash in a large saucepan with enough water to just cover. Heat on medium-low heat until they are tender. Remove from heat, drain reserving one cup of the cooking water. Set aside. In another saucepan, melt the butter over medium-low heat. Add the onions and saute until translucent. Add the salt, pepper, dried thyme, and fresh parsley. Stir well to combine. Add the chicken bouillon cubes and garlic to the onion mixture. Stir well. Add the drained zucchini and squash and cheese. Stir well. Crumble the cornbread into the squash mixture along with the reserved cup of cooking liquid. Mix to just combine. Place the mixture into the prepared baking dish. Cover and bake at 350 degrees F for 50-60 minutes. Remove cover the last 20 minutes of baking time. Serve hot.

Nutrition Facts :

BOSTON MARKET'S SQUASH CASSEROLE RECIPE - (4.2/5)



Boston Market's Squash Casserole Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 8

4 cups zucchini, chopped
4 cups yellow squash, chopped
1 large onion, chopped
1 1/2 sticks Earth Balance or other vegan butter
salt, black pepper, sage, thyme, and parsley to taste
1 package cheddar Daiya or other vegan shredded cheese
1 better than bouillon no chicken vegan bouillon cube
1 loaf of freshly baked vegan cornbread

Steps:

  • Preheat the oven to 375°F. In a large pot add chopped zucchini and yellow squash, cover with water, and cook until squash is tender. In another pan melt the Earth Balance. Saute onions in the Earth Balance until tender. Add 1 cube better than bouillon, thyme, salt, black pepper, and parsley to taste. Drain squash. Reserve 1 cup of the squash cooking water, save for later. And add the squash to the onion mixture. Combine well. Add 1 package of cheddar Daiya, mixing well. Crumble cornbread into the mixture and add the 1 cup of reserved water, make sure everything is well-combined. Add mixture to a lightly greased casserole dish, cover and bake at 375°F for about an hour or until browned and bubbly. Let cool for 10 to 15 minutes, then serve.

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