POTATO SQUASH CASSEROLE
Butternut squash teams up with sliced potatoes and flavorful pork sausage in this hearty autumn casserole. The rich, creamy cheese sauce adds to the down-home taste. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture., In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
SPAGHETTI SQUASH AND POTATO GRATIN
This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
- Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
- When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
- Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
SQUASH, POTATOES AND ONIONS- OH MY!
A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!
Provided by Chef Mommie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and Cut up squash, potatoes and onions.
- Melt butter in lg. fry pan.
- Add squash.
- Add potatoes on top of squash.
- Add onions on top of potatoes.
- Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
- Add salt and pepper to taste.
- Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2
WINTER SQUASH AND POTATO GRATIN
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Provided by Martha Rose Shulman
Categories casseroles
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams
SQUASH & POTATO CASSEROLE
Make and share this Squash & Potato Casserole recipe from Food.com.
Provided by Photo Momma
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cut up squash and potatoes (into small chunks) and boil in water until tender.
- Drain and set aside.
- Saute onion in butter for 3-5 minutes and remove from pan.
- Mix onion, sour crean, cheese, salt and pepper together.
- Add potatoes and squash.
- Pour into a 2 quart casserole dish.
- Mix Ritz with melted butter and spread on the casserole.
- Bake for 25 mintues.
Nutrition Facts : Calories 269.8, Fat 18.2, SaturatedFat 11.4, Cholesterol 48.6, Sodium 196.8, Carbohydrate 20.1, Fiber 3.1, Sugar 2.9, Protein 8.4
BAKED TOMATOES, SQUASH, AND POTATOES
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
- Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
EASY CREAMY SQUASH CASSEROLE
This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!
Provided by Sylvia Roland
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
- Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
- Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
- Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g
ALL-IN-ONE CHICKEN, SQUASH & NEW POTATO CASSEROLE
Try a healthy dinner that's packed with goodness and will set you on the way to lower your cholesterol
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
- Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.
Nutrition Facts : Calories 413 calories, Fat 6.5 grams fat, SaturatedFat 1.5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 1 milligram of sodium
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