Butternut Squash Casserole
Chilly weather calls for a comforting casserole that features one of the best ingredients of the season – butternut squash!
Complimented by loads of fresh veggies, this healthy bake from @ChefBillyParisi is completed with an irresistibly crunchy parmesan bread crumb topping!
Butternut Squash Casserole
Serves 9
Ingredients
1 butternut squash, peeled, seeded and large diced
1 yellow onion, peeled and small diced
2 garlic cloves, finely minced
2 tsp. fresh sage, chopped
4 cups kale, loosely packed and roughly chopped
1 ½ cups Heinen's vegetable stock
¾ cup Heinen's panko breadcrumbs
¾ cups parmesan cheese, finely grated
1 Tbsp. parsley, chopped
Salt and pepper, to taste
Instructions
1. Preheat the oven to 400°F.
2. Add the squash, onions, garlic, sage, kale, vegetable stock, salt and pepper to a 13x9 casserole dish. Mix until completely combined.
3. Bake in the oven at 400°F for 30 minutes.
4. In the meantime, add the bread crumbs, parmesan, parsley, salt and pepper to a medium-size bowl and mix to combine. Set aside.
5. Remove the casserole from the oven and evenly sprinkle the breadcrumb mixture all over the top.
6. Return to the oven and bake at 375°F for 20 minutes.
7. Serve.
Ree Drummond's Butternut Squash Pasta Casserole | The Pioneer Woman | Food Network
Ree makes a hearty and delicious casserole with butternut squash, cheese and grated cauliflower!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Butternut Squash Pasta Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound short pasta, such as penne, gemelli or trofie
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups frozen diced butternut squash
Kosher salt and freshly ground black pepper
1 quart chicken or vegetable stock
1 cup frozen peas
1 jarred roasted red pepper, finely chopped
One 4-ounce log fresh goat cheese, broken into small pieces
1 small head cauliflower, grated on the large holes of a box grater
1 cup shredded mozzarella
1/4 cup grated Parmesan
3 tablespoons minced fresh parsley
Directions
Preheat the oven to 375 degrees F.
Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
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Ree Drummond's Butternut Squash Pasta Casserole | The Pioneer Woman | Food Network
Loaded Butternut Squash Cordon Bleu - Food Wishes
I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Loaded Butternut Squash Cordon Bleu recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
butternut squash wedge fries #youtubepartner #veganrecipes
addictive ????????
#squash #fries #shorts
How to Make Roasted Butternut Squash
Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options.
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✅Ingredients
• 1 large butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
00:03:19 - Quick recap How to Make Roasted Butternut Squash recipe
1️⃣ Preheat oven to 400 degrees Fahrenheit.
2️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
3️⃣ 00:00:36 - Peel, seed, and cut squash into 1-inch cubes.
4️⃣ 00:01:20 - Place squash into a large mixing bowl and toss with olive oil, garlic, salt, and pepper.
5️⃣ 00:01:35 - Spread squash in an even layer onto a 18x13-inch baking sheet.
6️⃣ 00:02:47 - Roast in the 400 degree oven for 40-50 minutes, until squash is tender.
NOTES:
00:00:13 - Easiest way to peel and cut a butternut squash:
1️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
2️⃣ Use a vegetable peeler to remove the peel.
3️⃣ 00:00:36 - Cut the butternut squash in half, lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom.
4️⃣ 00:00:50 - Scrape out seeds from the bell portion and discard.
5️⃣ 00:00:55 - Cut each piece to separate the neck from the bell.
6️⃣ 00:01:01 - Dice the squash into 1-inch cubes.
FLAVOR VARIATIONS:
00:02:11 - Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt
00:02:26 - Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
00:01:45 - Rosemary Roasted Butternut Squash: add 2 tablespoons minced fresh rosemary to this recipe, or 2 teaspoons dried
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