Harvest Squash Casserole Recipes

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HARVEST SQUASH CASSEROLE



Harvest Squash Casserole image

This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Steps:

  • Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 273 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 593mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 10g fiber), Protein 7g protein.

NOVEMBER HARVEST CASSEROLE



November Harvest Casserole image

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!

Provided by crystallynn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 9

1 butternut squash, halved and seeded
2 sweet potatoes, halved lengthwise
2 ¾ cups water
¼ teaspoon salt
1 ½ cups whole grain couscous
5 links precooked apple chicken sausage, sliced into rounds
1 green bell pepper, diced
½ cup diced green onion
1 (12 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
  • Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
  • Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
  • Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g

HARVEST SQUASH MEDLEY



Harvest Squash Medley image

To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. -Ruth Cowley, Pipe Creek, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Nutrition Facts :

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE



Harvest Yellow & Zucchini Squash & Beef Casserole image

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

Steps:

  • Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
  • Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
  • Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
  • Drain any fat, then season meat mixture with salt and pepper to taste.
  • Add the squash to the beef using a slotted spoon, and reduce heat to low.
  • Beat together eggs, then whisk in mayo- add this mixture to the skillet.
  • Stir in the cheese and the cooked rice.
  • Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
  • Bake in a preheated oven at 350 F for about 15-20 minutes.
  • Note: The original version of this recipe called for a whopping 1 whole stick of butter!
  • I have always used at most the 1/2 stick and as little as 2 tablespoons.
  • -it is based on your preferences.
  • I also always use real, unsalted butter.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

AUTUMN SQUASH CASSEROLE



Autumn Squash Casserole image

This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.

Provided by NELLIE54914

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 12

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
  • Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
  • Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
  • Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g

HARVEST MEXICAN SQUASH CASSEROLE



Harvest Mexican Squash Casserole image

An untraditional Mexican dish inspired by the fall vegetable harvest, this casserole gets raves at potluck dinners! As a main dish, this serves 6-8. As a side dish, it easily serves 12. It is a terrific accompaniment to Recipe #336333. The ingredients listed are for the lighter version of the meal. Also tremendously delicious is topping it with an additional cup of pepper Jack cheese over the sliced tomatoes. But save that for a decadent meal, because the light version is quite tasty, too!

Provided by Lizzymommy

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 20

1 (2 lb) butternut squash
2 tablespoons canola oil
1 cup chopped onion (1 large )
1 cup chopped green bell pepper (1 large )
1 1/2 cups chopped zucchini (1 medium )
4 large garlic cloves, peeled and minced
1 medium jalapeno pepper, minced
1 teaspoon dried oregano
1 cup corn kernel (fresh or frozen)
1/4 cup chopped fresh basil or 2 tablespoons dried basil
3 medium tomatoes (2 chopped, 1 sliced)
1 cup chopped kale
1 cup light sour cream
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
1/2 cup grated monterey jack pepper cheese

Steps:

  • Preheat the oven to 375 degrees.
  • Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
  • Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
  • Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
  • Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.

Nutrition Facts : Calories 133.6, Fat 6.3, SaturatedFat 2.4, Cholesterol 10.9, Sodium 245.2, Carbohydrate 18.1, Fiber 3.2, Sugar 3.8, Protein 4.1

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