WINTER SQUASH CASSEROLE
Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
WINTER SQUASH BREAD
One year, my son asked me to bake this bread for his birthday rather than a cake, saying he liked it better! Nowadays, our grandchildren relish each slice.-Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm milk. Add 2 cups all-purpose flour, whole wheat flour, squash, sugar, butter and salt; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30 to 35 minutes. Remove from pans to cool on a wire rack.
Nutrition Facts :
WINTER SQUASH CHEESE CASSEROLE
I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!-Alberta Goodrich, Portland, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately.
Nutrition Facts :
BAKED SHELLS WITH WINTER SQUASH
Steps:
- Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the onions; season with salt and pepper. Cover; cook until the onions are soft and release their liquid, about 15 minutes. Uncover; raise the heat to medium. Cook, stirring, until the onions are browned, 20 to 25 minutes. Stir in 1 teaspoon of the rosemary.
- Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest. Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
- Stir squash and reserved pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared dish.
- Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
- Substituting Fresh Squash
- Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Purée until smooth. You will need 2 cups (from about 3/4 pound squash).
SAVORY WINTER SQUASH CASSEROLE
My family loves this buttery winter squash dish. It was an old time recipe I found in our small weekly paper. I have served at banquets and every dish comes back licked clean.
Provided by marciamcgillis
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in sauce pan and sweat celery and onion until onion is clear.
- Mix last five ingredients well then add saute` vegetables. Bake at 350' for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 147.2, Fat 13.6, SaturatedFat 8.2, Cholesterol 86.4, Sodium 251.9, Carbohydrate 4.3, Fiber 0.3, Sugar 0.7, Protein 2.8
WINTER SQUASH SOUFFLE BAKE
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
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