Roasted Butternut Casserole Recipes

BUTTERNUT SQUASH CASSEROLE

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

BUTTERNUT SQUASH BAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). , Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. , In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

BUTTERNUT SQUASH CASSEROLE

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

ROASTED BUTTERNUT CASSEROLE

Steps:

• Mix vegetables and oil together until well coated.
• Place in a greased ovenproof dish.
• Sprinkle over desired amount of garlic salt.
• Bake at 180C for 45 minutes.

ROASTED BUTTERNUT SQUASH AND CARROTS.

Steps:

• Spray baking dish with Pam.
• Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
• Transfer mixture to prepared baking dish. .
• DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
• I you can find coloured carrots or add your choice of parsnip of other winter squash.