Holiday Recipes: Squash Casserole
Holiday Recipes: Squash Casserole - Paula’s ready to kick it off for the holidays starting with a fall meal that’s perfect for getting the family together…Squash casserole!
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Ultra Cheesy Summer Squash Au Gratin
Summer Squash Au Gratin | Boston Organics Recipe. Au Gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. Try this ultra cheesy and ultra gooey zucchini au gratin.
#BostonOrganicsRecipes #summersquash
Ingredients:
4 summer squash, sliced
3/4 cup Unsweetened/Unflavored Almond Milk
2 cups smoked gouda, grated
1 Tbsp butter
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper, ground
leaves from 3 rosemary sprigs, chopped, plus more for garnish
2 tsp fresh thyme, chopped
1 cup Sharp Cheddar, shredded
Recipe link:
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Recipe Boston Market Butternut Squash
Recipe - Boston Market Butternut Squash
INGREDIENTS:
●1 medium butternut squash
●2 tablespoons melted butter
●2 tablespoons light brown sugar
●1/2 teaspoon salt
●1/4 teaspoon nutmeg
●1/4 teaspoon allspice
●1/8 teaspoon black pepper
How To Make Simple Squash Casserole | Squash, Cheese, Onion, & Butter Crackers | Allrecipes.com
Fresh, tender squash combines with cheddar cheese, sweet onion, and buttery round crackers for an unforgettably delicious bite. Create this silky crowd-pleaser at home with our top-rated recipe and a few tips from Nicole.
4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions:
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
Bake in preheated oven for 25 minutes, or until lightly browned.
#Squash #Casserole #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:11 Which squash to pick
00:41 Steam Onion and Squash
01:15 Butter Crackers
01:38 Casserole Filling
02:04 Topping
02:17 Final Result
02:43 Taste Test
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How To Make Simple Squash Casserole | Squash, Cheese, Onion, & Butter Crackers | Allrecipes.com
SQUASH CASSEROLE| yellow squash| black family vlogs| zucchini casserole
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 43 min
Prep: 15 min
Cook: 28 min
Yield: 4 servings
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network