Golden Butternut Squash Casserole Recipes

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GOLDEN BUTTERNUT SQUASH TART



Golden Butternut Squash Tart image

This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1 pound onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/4 cup heavy whipping cream
1/4 teaspoon dried thyme
1 small tart apple, thinly sliced
1 cup mashed cooked butternut squash
1 large egg
4 slices Swiss cheese, cut into 1/2-inch strips

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 251 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 200mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

GOLDEN BUTTERNUT SQUASH LASAGNA



Golden Butternut Squash Lasagna image

My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. -Lisa Sheets, Carmel, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes
3 tablespoons canola oil
9 lasagna noodles
3-1/2 cups 2% milk
1/4 cup chopped fresh rosemary
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces fontina cheese, thinly sliced
1-1/2 cups grated Parmesan cheese, divided
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 425°. Divide squash between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes., Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary., In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce., Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of squash mixture, half of fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese., Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

GOLDEN BUTTERNUT SQUASH SOUP



Golden Butternut Squash Soup image

Make and share this Golden Butternut Squash Soup recipe from Food.com.

Provided by Farmers Wife

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

5 medium leeks, sliced (white portion only)
2 tablespoons butter
1 1/2 lbs butternut squash, peeled, seeded & cubed (about 4 cups)
4 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 3/4 cups cheddar cheese, shredded
1/4 cup sour cream
2 tablespoons green onions, thinly sliced

Steps:

  • In large saucepan, saute leeks in butter until tender.
  • Stir in the squash, broth, thyme and pepper.
  • Bring to a boil.
  • Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
  • Cool slghtly.
  • In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
  • Bring to a boil.
  • Reduce heat to low.
  • Add the cheese; stir until soup is heated through and cheese is melted.
  • Garnish with the sour cream and onion.

Nutrition Facts : Calories 310.3, Fat 18, SaturatedFat 10.9, Cholesterol 49, Sodium 765.6, Carbohydrate 25.5, Fiber 3.7, Sugar 6.1, Protein 14.1

CREAMY BUTTERNUT SQUASH CASSEROLE



Creamy Butternut Squash Casserole image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  • Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 g

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!

Provided by VPMSAVGA

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h15m

Yield 15

Number Of Ingredients 11

1 butternut squash
1 cup white sugar
1 ½ cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
¼ cup margarine, melted
½ (16 ounce) package vanilla wafers, crushed
½ cup margarine, melted
1 cup brown sugar

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.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 48.7 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 192.9 mg, Sugar 26.5 g

GOLDEN BUTTERNUT SQUASH CASSEROLE



Golden Butternut Squash Casserole image

Make and share this Golden Butternut Squash Casserole recipe from Food.com.

Provided by Tootsie

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 large onion, diced
4 tablespoons butter
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme
2 tablespoons brown sugar
1 -2 butternut squash
salt & freshly ground black pepper
1/2 cup heavy cream

Steps:

  • Preheat oven to 350°F.
  • In a large nonstick skillet, sauté onion in 2 T butter over med-high heat until soft, about 10 to 12 minutes.
  • Add the cumin and cook for another minute.
  • Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish.
  • Sprinkle the onions with the thyme and brown sugar.
  • Wash off the butternut squash, then cut it open and remove the seeds.
  • Cut into manageable chunks and peel with a vegetable peeler.
  • Cut into 1 1/2 inch cubes.
  • Melt the remaining butter in the same skillet.
  • Divide the squash cubes in half and brown them in the butter, turning occasionally.
  • Sprinkle the squash with salt and pepper.
  • Scrape the cubes and any remaining butter into the baking dish with the onion mixture.
  • Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender.
  • Allow to cool for 10 minutes before serving.

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