Spiced Hubbard Or Butternut Squash Bake Recipes

BUTTERNUT SQUASH BAKE

Steps:

• Place squash in a saucepan and cover with water; bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until very tender.
• Drain well and place in a large bowl; mash squash.
• In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
• Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
• Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown.
• Yield: 6 servings.

BUTTERNUT SQUASH BAKE

Steps:

• Preheat oven to 350. Grease/spray a casserole dish; set aside.
• Cut the peeled, desseded squash into 2" pieces.
• Steam/boil the squash or about 15 minutes or until soft.
• Drain and shake off all excess water.
• Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
• Briskly stir in the beaten eggs.
• Add the salt, allspice, and pepper. Stir well.
• Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
• Bake at 350 for 45 minutes.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
• Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
• Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

HUBBARD SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
• Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
• Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
• Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
• Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
• Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

BUTTERNUT SQUASH BAKE

Steps:

• Bake the squash until a fork can easily be inserted.
• Scoop out squash flesh and discard seeds.
• Mash squash flesh and measure out 2 cups.
• The squash flesh will be rather runny.
• In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
• Add the 2 cups of squash.
• Pour into a 11 x 7 inch baking pan.
• Bake uncovered for 45 minutes at 350.
• Combine topping ingredients and sprinkle on and bake another 5 minutes.