VEGAN BUTTERNUT SQUASH CASSEROLE
This squash casserole will go well with any turkey or ham dinner. Feel like eating pecans rather than walnuts? Go right ahead, they are a great substitute!
Provided by Carolyn
Categories Side Dish Vegetables Squash
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
- Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
- Sprinkle with chopped nuts and bake for 40 to 45 minutes.
Nutrition Facts : Calories 316 calories, Carbohydrate 54 g, Fat 11.9 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 95.8 mg, Sugar 40.2 g
EASY BUTTERNUT SQUASH CASSEROLE
This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.
Provided by Patricia McElroy
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
- Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
- Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
- Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g
HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)
A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish - either way - perfect for a holiday table.
Provided by HealthyTasteOfLife
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
Nutrition Facts : ServingSize 1.5 cup, Calories 327.9 kcal, Fat 7.6 g, Carbohydrate 66.5 g, Fiber 2.7 g, Sugar 27.5 g, Protein 3.7 g
SAVORY BUTTERNUT SQUASH CASSEROLE
With a few time-saving tricks, you can have this savory butternut squash casserole with less then 10 minutes of hand-on time required. No pre-cooking or chopping and can be assembled 2 days in advance.
Provided by Jennifer Draper
Categories Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Whisk together broth, cream, cornstarch slurry and seasonings
- Spray a 2 quart casserole dish with non-stick spray
- Add cubed squash
- Pour sauce over top
- Bake for 25-30 minutes until squash start to become tender
- Add crushed chips and bake 10-15 minutes until squash is completely tender and chips have lightly browned on top
- Let rest 10 minutes before serving
Nutrition Facts : Carbohydrate 20 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 294 mg, Fiber 3 g, Sugar 3 g, Calories 163 kcal, ServingSize 1 serving
VEGAN BUTTERNUT SQUASH CASSEROLE
This butternut squash casserole recipe is made with butternut squash, kale, leeks, and pecans, and tossed in a creamy sauce made of cashews.
Provided by Steph Sunshine
Categories dinner, side dish
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- You can skip this step if you have a high-powered blender. If not, soak your cashews in water for 2 hours before using them, or boil them in a small saucepan for about 10 minutes.
- Preheat the oven to 400°F (205°C). Spray a casserole dish (approximately 13" x 9" or 12" x 10") with oil. Line a large baking sheet with parchment paper.
- Cut the skin off of the butternut squash and cut into 1" cubes. In a large mixing bowl, toss the cubes with the minced garlic, chopped parsley, 1 tbsp. olive oil, 1 tsp. salt and 1/2 tsp. pepper.
- Spread the butternut squash on the baking sheet, and bake for 35 minutes. When finished, reduce oven heat to 375°F (190°C).
- While the squash cooks, heat 1 1/2 tbsp. olive oil in a large skillet or saute pan over medium heat. Add the leeks, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook for about 10 minutes, until the leeks are tender.
- Blend cashews with 2/3 cup water until creamy (about 2-4 minutes), then blend in nutritional yeast.
- In a small bowl, mix ground flax with 1/4 cup water and set aside for 5 minutes, until thickened. Then mix into the cashew cream sauce. Mix bread crumbs into the cashew sauce.
- Spread the butternut squash in the casserole dish, and then add the leeks. Top with the cashew sauce mix. Fold over slightly to distribute ingredients.
- Bake the casserole at 375°F (190°C) for 15 minutes.
- After the casserole has baked 15 minutes, remove from the oven and mix in the kale and cold cashew cheese. Use a fork or spoon to break the cheese into crumbly pieces. Top with pecans and bake for 10 minutes more.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 341, Carbohydrate 31, Fat 22, Fiber 8, Protein 8, SaturatedFat 3, Sodium 592, Sugar 5
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