How To make Butternut Casserole
1 ea med Buttternut
1 x squash, peeled and
1 x Cubed
2 tb Butter
1/2 c Brown sugar
1 ea Egg, beaten
1/2 c Evaporated milk
1/4 c Toasted almonds, sliced-
1 x Not slivered
~
MARY GOODROW KTMB37A:
Cook the squash in salted boiling water until tender and drain very well. Mash with butter, then add brown sugar and mix well. Add beaten egg, then evaporated milk. Pour into a greased 1-1/2 quart casserole dish and sprinkle toasted almonds on the top. Bake for 30 minutes at 325 degrees. ~ :
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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
Butternut Indulgence: A Decadent Vegan Side Dish
The first time we whipped it up, we were blown away by its incredible flavor and couldn't believe how delicious and simple it was. Perfect as a luscious dessert or a decadent side dish, this butternut squash casserole will transform your dining experience. Its creamy texture and sweet, earthy flavor make it a universal favorite.
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butternut squash mac and cheeseee!
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
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This Butternut Squash Casserole is the perfect easy weeknight dinner ????
Get the full recipe on From My Bowl
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: