Hubbard Squash Casserole Recipes

SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.
• Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.

YELLOW SQUASH CASSEROLE

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.

WINTER SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

HUBBARD SQUASH CASSEROLE

Steps:

• Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
• It takes about 10 minute.
• per half, depending on how big your squash is.
• When cool, pare off rind, and cut in chunks, placing in large bowl.
• Add butter, sugar, cinnamon.
• Mash with potato masher or hand mixer.
• Put puree in baking dish.
• Bake at 350 for 30 minutes.

HUBBARD SQUASH CASSEROLE

Steps:

• Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
• Add zuccini and boil 2 minute Drain.
• Mix in bowl:.
• 1 can cream of mushroom soup and 1 cup sour cream.
• Add squash.
• Melt butter in frying pan. Add 8 oz. package of stuffing.
• Stir half of dressing into squash mixture.
• Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
• Bake at 375 deg. for 30 minute.

SQUASH PUFF

Steps:

• Preheat oven to 350°F. Mix all ingredients except 1/4 cup of the bread crumbs until well blended.
• Spoon into greased 1-1/2-qt. baking dish; sprinkle with remaining 1/4 cup bread crumbs.
• Bake 30 min. or until squash mixture is heated through and top is lightly browned.

WINTER SQUASH CASSEROLE

Steps:

• In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.