Butternut Squash Casserole
This Butternut Squash Casserole might just be YOUR new favorite holiday side dish! Apple cider, brown sugar, and a crunchy cinnamon cereal topping will ensure they go back for seconds! Thanksgiving dinner could always use a little shake up and this is just right!
For the full printable recipe and more, go to:
Items I use and recommend:
Pumpkin Pie Spice
Dark Brown Sugar
Granulated Sugar
Frosted Flakes
Pecans
13x9 Dish
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Looking for other holiday side dishes? Give these a try:
The Creamiest Mashed Potatoes:
Homemade Holiday Dressing:
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MUSIC:
Artist: Nicolai Heidlas
Title: Warm Lights
and
Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
#squash #roastedsquash #thanksgiving #sidedish
Butternut Squash Casserole
This Butternut Squash Casserole is the perfect combination of sweet and savory and is a wonderful side dish for Thanksgiving. The sweet and creamy butternut squash is topped with a buttery parmesan cracker topping that is so delicious.
Butternut Squash Casserole
Ingredients
1 medium size butternut squash
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 egg
pinch of salt and pepper
8 to 10 crackers, crushed
1/2 cup grated parmesan cheese
1 Tbsp butter, melted
Instructions
Peel butternut squash and cut into chunks. Place butternut squash chunks in pot and cover with water. Cook until squash is tender. Drain and place into a large mixing bowl. Stir in mayonnaise, onion, egg, salt, and pepper. Pour mixture into a baking dish. In a separate bowl combine crushed crackers, parmesan cheese, and melted butter, stirring until crackers are all coated with butter. Sprinkle cracker topping over squash. Bake in a 350 degree oven for 30 minutes or until topping is golden brown and squash is hot and bubbly.
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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.
Learn To Cook: How To Make Butternut Squash Gratin
BUTTERNUT SQUASH GRATIN RECIPE:
If you’re looking for the ultimate autumn comfort food, look no further than this butternut squash gratin!
Check out more from LearnToCook.com at
Ingredients:
2 small butternut squash, peeled and cut into 1 inch cubes
3 tbsp butter
1 medium onion, small diced
1 1/2 tbsp fresh thyme, chopped
¼ tsp ground nutmeg
1 cup chicken broth
2/3 cup cream
½ cup grated gruyere
¼ cup grated white cheddar
¼ cup breadcrumbs
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions
1. Preheat the oven to 400F.
2. Place squash on a baking sheet and bake until fork tender, about 10 minutes.
3. In a large sauce pan, heat 2 tablespoons of butter. Add in the onions and sweat until translucent. Add in thyme and cook an additional minute until fragrant. Add in the squash, nutmeg, a pinch of salt and pepper and cook for about 2 minutes, stirring frequently. Add in the broth and cook until it’s mostly absorbed. Then add the cream and cook until thickened, about 3 minutes. Remove from heat.
4. In a small saucepan heat the last tablespoon of butter, then add the parsley and breadcrumbs and toss until everything is mixed together. Set aside.
5. Transfer the squash mixture to a baking dish, top with the bread crumbs and then both of the cheeses. Bake for about 30 minutes or until browned. Let rest for a couple minutes before serving.
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Special Thanks:
Talent: Lauren Nolan of
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: Butternut Squash byTerry Devine-King / Steve Levine
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!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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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
This Butternut Squash Casserole is the perfect easy weeknight dinner ????
Get the full recipe on From My Bowl