How To make Butternut Squash Casserole
Ingredients
2 1/2
pound
butternut squash, up to 5 lbs
1
each
carrot, (2 if using more squash)
1
cup
rolled oats
12
oz
green peas
1
tablespoon
butter
2
each
eggs, beaten
1
salt
5
tablespoon
cinnamon sugar
1/2
teaspoon
vanilla
Directions:
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.
Bake at 350 F for 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES: cinnamon sugar is a mixture of sugar and powdered cinnamon.
How To make Butternut Squash Casserole's Videos
Roasted Butternut Squash Casserole Recipe
Making roasted butternut squash casserole. In this recipe video, we'll show you how to make a casserole with roasted butternut squash. Perfect Thanksgiving recipe, butternut squash casserole.
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Roasted butternut squash is one of the best Fall ingredients. It's like candy, sweet candy that's good for you! So great to roast up a bunch in the Fall, when butternuts are plentiful and reasonably priced. This butternut squash side dish is also perfect for Thanksgiving and Christmas Dinners. It's a crowd pleaser for sure! Even the kids will love this casserole since it's so sweet and delicious. Bake it up in a single casserole dish for something a little different from the usual sweet potato casserole.
If you love this how to make roasted butternut squash casserole, let us know what you think in the comments below! #dished #casserole #butternutsquash
Ingredients for making a casserole with roasted butternut squash:
2 cups of cauliflower cloves
2 cups of butternut squash (cubed)
1/2 cup of diced red onions
1 cup of parmesan cheese
1 tsp sea salt
1 tsp black pepper
1 can of celery soup
Aged cheddar cheese
Instructions for making roasted butternut squash casserole:
- First in a large bowl add your cauliflower cloves
- Then add in your cubed butternut squash
- Followed by adding your diced red onions
- Then pour in your parmesan cheese
- Now season lightly with your sea salt and black pepper
- Then add in your can of celery soup
- Now mix everything in the bowl together
- Add the contents of the bowl into your baking dish
- Top with your aged cheddar cheese
- And bake at 375F or 25 minutes
- Your roasted butternut squash casserole is now ready to eat
➡️ If you recreate this casserole with roasted butternut squash recipe please link and mention us in your video so we can find you and give you a shout out!
This roasted butternut squash casserole recipe is part of our essential recipes series:
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This Butternut Squash Casserole is the perfect easy weeknight dinner ????
Get the full recipe on From My Bowl
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.
Butternut squash broccoli casserole
Butternut Squash Broccoli Casserole – The creaminess of the coconut sauce, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free. Topped with roasted sesame seeds and vEGAN Parmesan makes it a great comfort food during the cold season.
Full recipe:
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Butternut Squash Casserole #squashcasserole
Preheat oven 325*F
Prepare large fresh butternut
As shown on video.
Bake for 1 hour
Scoop squash out into bowl
Add:
1 cup brown sugar
1/3 cup milk
1/4 cup melted butter
2 eggs beaten
1/2 teaspoon Cinnamon
1/4 teaspoon each of, Allspice, Cloves and salt
1 tsp vanilla
Mix well by hand
Topping:
1/4 brown sugar
1/4 cup plain flour
3 Tablespoons butter
1/2 cup chopped pecan
Bake for 30 minutes. Serve after sets 10 minutes
#squash#butternutsquash#casserole#thanksgiving#vegetable#baked butternut
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:
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