How To make Butternut Casserole

The Best Butternut Squash Recipe

Looking for a brand new butternut squash recipe for the holidays? In this hack, I'll show you the best way to prepare butternut squash that your family will enjoy.

Ingredients:
Butternut Squash
2 tbsps Brown Sugar or alternative
1/2 stick of Butter
Cinnamon
Allspice
Salt
Oil

0:00 Introduction
0:25 What you'll need
00:57 How to prepare butternut squash

Recipe: Butternut Squash Casserole — a healthy Thanksgiving side dish!

Molly Poffenbarger, health educator with the WVU Extension Service Family Nutrition Program, shows us how to make a healthy side dish for Thanksgiving — a delicious and nutritious butternut squash casserole.

Click here to see the full recipe:

This material funded by Supplemental Nutrition Assistance Program (SNAP) and the Expanded Food and Nutrition Education Program (EFNEP).

This institution is an equal opportunity provider.

This Butternut Squash Casserole is the perfect easy weeknight dinner ????

Get the full recipe on From My Bowl

BUTTERNUT SQUASH CASSEROLE

►►►►►►►►►►WRITTEN RECIPE►►►►►►►►►►

Ingredients

1 butternut squash small pieces
1/2 lb chicken
1 cup heavy whipped cream
1 tbsp garlic
4 tbsp cream cheese
4 tbsp sour cream
6 tbsp butter
1 cup cheddar cheese
Salt
Chili Powder
Black Pepper
Chili Flakes
Chili Sauce
Chicken broth (optional)

Directions
Add 1/8 tsp salt, black pepper, chili flakes and chili powder in chicken.
Add little bit of chili Sauce and mix all of them well.
Heat 2 tbsp of butter in separate pan and add 1 tbsp grated garlic.
Sauté garlic for 1 minute.
Add butternut squash and cook for 1 minute
Add salt, chili flakes, chili powder and chili sauce per taste.
Add 1/2 cup water or chicken broth and cook until soften. Add more water if desired.
Separate cooked butternut squash into a bowl.
Add 2 tbsp of butter in the same pan and add chicken.
Cook chicken until tender.
Separate Chicken.
Add 2 tbsp of butter in the same pan.
Add 4 tbsp cream cheese
Add 4 tbsp sour cream
Cook until melted.
Add 1 cup heavy whipped cream.
Add pinch of salt and black pepper
Add half cup of cheddar cheese and cook until thick.
Add first layer of cooked butternut squash in a baking pan.
Second layer of cooked chicken
sprinkle some fresh cilantro and green onion
Add cream layer
Sprinkle cheddar cheese
sprinkle some fresh cilantro and green onion
Bake 450 degrees for 30 to 35 minutes.
Serve after 30-35 minutes.

Roasted Butternut Squash Recipe (Step-by-Step) | HowToCook.Recipes

This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.

View FULL Step-by-Step recipe here:

Ingredients:
1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
2 tsp kosher salt
1 tsp black pepper
1 1/2 tbsp fresh rosemary (chopped)
1/2 tbsp fresh sage (chopped)
1 tsp cinnamon
2 tbsp maple syrup
2 1/2 tbsp extra virgin olive oil

Instructions:
1. Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
3. Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender, this make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.

#roastedbutternutsquashrecipe #easyroastedbutternutsquashrecipe #homemaderoastedbutternutsquashrecipe #howtocook.recipes

Subscribe to HowToCook.Recipes @

Connect with HowToCook.Recipes:
Like us on Facebook:
Follow us on Instagram:
Follow us on Pinterest:
Check out our website:

Stuffed Butternut Squash (lentil filling)

⭐️ Get Recipe:

Stuffed butternut squash is a showstopper, the perfect centerpiece recipe for special holiday meals like Thanksgiving or Christmas. The roasted butternut is filled with a rich, earthy, flavor-packed lentil filling, suitable for vegetarians and meat-eaters alike.

⭐️ INGREDIENTS
1 butternut squash use half if yours is very large
4 tablespoons grated parmesan cheese or non-dairy cheese; add more or less to taste

LENTIL STUFFING
1 tablespoon olive oil
1 onion chopped
3 cloves garlic pressed
1 can (15 ounces) lentils drained and rinsed
½ cup walnuts chopped
1 can (15 ounces) crushed tomatoes + 1 cup water to rinse the can
2 tablespoons soy sauce or tamari
½ teaspoon dried oregano
1 teaspoon salt more or less to taste
2 twists black pepper + red pepper flakes to taste

ROASTED POTATOES & GRAPES (optional)
4 - 5 medium potatoes washed and cut into wedges
2 tablespoons olive oil
1 teaspoon rosemary dried or fresh
1 teaspoon paprika
½ teaspoon salt or more to taste
2 twists black pepper
1 bunch grapes white, red, or both

BAKING:
1st BAKE: Roast the squash and the potatoes for 35 to 45 minutes or until the squash is knife-tender. Don’t turn off the oven!

2nd BAKE: Add the lentil-stuffed butternut squash to the tray and seedless grapes.
Bake for 15 more minutes.

❤️ Nico & Louise
Theplantbasedschool.com