butternut squash casserole

This Spicy Southwest Butternut Squash Casserole is savory, spicy, wholesome, and perfect for a quick and easy dinner! Made with simple ingredients, this make-ahead meal can be made entirely in a casserole dish and is bursting with flavor. This is healthy comfort food that the entire family will love!

Spicy Southwest Butternut Squash Casserole

lb frozen butternut squash, cubed (about 3-4 cups)

large bell pepper (sliced

olive oil

paprika

garlic powder

salt/pepper (to taste)

can black beans (drained)

beef

shredded cheese

kale

tsp crushed red pepper (optional)

Preheat oven

Drizzle oil

Place the squash and pepper in the casserole dish and drizzle with olive oil.

Bake

Bake for about 20 minutes, or until squash just begins to soften.

Drain

Drain any extra liquid in the casserole dish.

Mix in ingredients

Mix in the paprika, garlic powder, salt and pepper, black beans, cooked ground beef, half of the cheese, and kale to the casserole dish.

Top with cheese

Bake for another 10 minutes (or until everything is soft).

Enjoy

This super comforting Butternut Squash Casserole is filled with Mexican spices and some cheesy goodness for one delightful and versatile vegetarian dish certain to please the pickiest of palates! Gluten-free, with a vegan option, too!

Cheesy Butternut Squash Casserole (Gluten-Free, Vegan Option)

butternut squash (cubed, cooked and pureed)

bell pepper (diced)

onion

garlic

black pepper

cayenne pepper

plain yogurt (dairy

cheddar cheese

cumin seeds

chili powder

sea salt salt

oregano

cilantro (chopped)

bay leaf (optional)

Prep cubed butternut squash by boiling or steaming until tender. Place cooked squash into a blender or food processor, then blend until you have a smooth puree. Pour into a bowl and set aside.

Preheat oven to 375°F (190°C).

In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.

Add cayenne and black pepper. Saute for 2 minutes longer.

Add saute mixture to the pureed butternut squash.

Add yogurt, cheese and remaining spices. Mix until well combined.

Pour into a 8 x 8 or 9 x 9 or 9.5 x 9.5 square baking dish.

Top with a sprinkle of cheese, chopped cilantro and an optional bay leaf.

Bake for 30 minutes, then optionally turn on the broiler for a few minutes until the top is bubbling.

Let cool slightly to set a little before serving.

Enjoy!

https://content.jwplatform.com/videos/EOuKVbJ1.mp4

Cheesy Mexican Butternut Squash Casserole (Gluten-Free, Vegan Option)

Butternut Squash Casserole is fluffy and delicious with homemade butternut squash purée and a hearty pecan streusel topping.  It&#39;s a great holiday side dish and it may be made entirely in advance!

Butternut Squash Casserole with Streusel Topping

butternut squash (halved, seeds removed)

eggs

maple syrup

milk (dairy

unsalted butter (softened)

cinnamon

vanilla extract

salt

old fashioned rolled oats

all purpose flour

brown sugar (packed)

pecan pieces

sea salt

unsalted butter

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender.

When cool enough to handle, scoop out the butternut squash flesh and purée in a food processor until smooth.  You&#39;ll end up with roughly 4 - 4 1/2 cups of purée.

Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the purée. 

Preheat the oven 350 degrees F when you&#39;re ready to bake the casserole, and spray an 8x8&quot; baking dish with cooking spray.

Beat the butternut squash, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth, then pour into the prepared baking dish.

Prepare the casserole:

Combine the oats, flour, brown sugar, pecans, cinnamon, cardamom, and pinch of salt in medium bowl.

Cut in the cold butter in with a pastry blender, fork, or your fingers, until it&#39;s in pea-sized clumps.

Sprinkle the streusel evenly over the top of the butternut squash filling and bake at 350 degrees F for 45 minutes or until the streusel has browned and puffed up in the center.

Cool on a wire rack for about 10 minutes, then serve.

Prepare the streusel:

Roasted butternut squash mixed with browned ground beef, onion, garlic, vegetable broth and cream. Bake and top with cheese! An easy, delicious meal the whole family will love.

Butternut Squash Casserole With Ground Beef & Rice

butternut squash (*cubed *see note below)

extra virgin olive oil

Salt & pepper

Rosemary (*crushed/dried)

beef (*I use 97/3%)

garlic (*see note below)

vegetable broth (*about 2 cups)

heavy cream

instant brown rice

parsley flakes

Preheat oven to 400°F

Peel and cube butternut squash. Measure 4 cups into a 9x13 baking dish.

Drizzle with olive oil. Generously sprinkle with salt, pepper and crushed rosemary.

Roast for 30 minutes.

While squash is baking, brown your ground beef and drain excess fat.

Dice onion and add to beef. Cook until translucent, then stir in minced garlic and sauté until fragrant (30-60 seconds).

Remove squash from the oven and add browned hamburger mixture, instant rice, broth and cream to the pan. Stir well and return to the oven for about 10 minutes.

Once rice has absorbed most of the broth broth, remove pan from the oven again and cover casserole with shredded cheese.

Return to the oven for about 5 minutes, then broil for 1-2 minutes to brown cheese, if desired.

Allow to cool, plate and enjoy!

Sweet and savory, nutty and crunchy, this delicious Low Carb Butternut Squash recipe has everything you’re looking for!  It’s also very easy to make and healthy! 

Sweet Butternut Squash Casserole Recipe

lbs butternut squash

tbsp softened butter, (divided 4 tbsp and 2 tbsp)

pecans

walnuts

Swerve Brown Sugar

Let your butter soften to room temperature. Chop the walnuts and pecans into small pieces.

In a small bowl, combine 4 tbsp softened butter, chopped walnuts, pecans, and Swerve brown sugar. Mix all ingredients until well combined. You might find it easier to mix with your hands. Once it’s all mixed, set aside. 

Cut the ends off of the butternut squash. Using a vegetable peeler, peel the squash starting at the top, working your way down to the bottom. After it’s all peeled, cut it into chunks.

Place butternut squash chunks into a stockpot. Fill the pot with water, covering the squash. Turn the stove onto high and bring water to a boil.

Let the squash boil until it’s tender and you can poke it with a fork. Once tender, place a colander in the sink and drain the squash. 

Once drained, put back into the stockpot. Add 2 tbsp of butter. Using an electric mixer, mash the butternut squash. Season with salt and pepper. 

Transfer the mashed squash to a baking dish. Sprinkle the topping over the mashed squash. You should have enough of the topping to cover the squash completely. 

Bake for about 30 minutes, or until the top is golden brown and it’s bubbling. 

Butternut Squash Casserole is a special side dish, a creamy casserole with a crunchy texture at the top. Made with fresh butternut squash makes this family favorite perfect for any time of year.

Sweet Butternut Squash Casserole

butternut squash

granulated sugar.

vanilla vanilla

(5 ounces) can evaporated milk.

Tablespoon butter.

ground cinnamon.

ginger.

nutmeg

cloves

oats.

brown sugar.

pecan (chopped.)

butter

Preheat oven to 350F.

On a large pot over medium-high mix squash and sugar, cook on medium until fork tender.

In your blender, add eggs, butter, milk and vanilla. Blend well to combine.

Add all the spices and blend again.

Gradually add the cooked squash and blend. Pour the squash mixture in a 9 in round oven dish and bake for 25-30 minutes.

Meanwhile mix the topping ingredients in a deep bowl.

Sprinkle on top of the casserole then return to oven for 10 more minutes.

Let it cool down before serving.

Butternut squash gratin is everything you&#039;d want in a cozy casserole dish. Cheesy, creamy, flavoured with thyme and garlic and extremely delicious!

Butternut Squash Casserole (Gratin)

400 milliliters/ 1 3/4 cups double cream/whipping cream

bay leaves

thyme

garlic (crushed)

tsp nutmeg

lbs large butternut squash

100 grams/ 1 cup mature white Cheddar cheese

Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.

Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.

Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.

This butternut squash casserole has all the flavors of fall with apples, sweet sausage, caramelized fennel and onions, plus Gruyere cheese!

Butternut Squash Casserole

butternut squash,

Honeycrisp apples, peeled,

Olive oil

Salt

Black pepper

pure maples syrup, divided use

sage

Herbes de Provence

sweet Italian sausage,

fennel

onion,

Gruyere cheese

sage leaves (fresh

Preheat your oven to 425°, and line a baking sheet with foil lightly misted with cooking spray.

Place you cubed butternut squash and apples into a large bowl, and drizzle in about 2 tablespoons of oil. Sprinkle over a generous couple of pinches of salt and black pepper, along with 1 tablespoon of the maple syrup, the dried sage and the Herbes de Provence; toss to coat.

Turn the mixture out onto your prepared baking sheet, and roast for about 35 minutes, stirring occasionally for even roasting, or until the squash is tender.

While the butternut squash and apples roast, place a large skillet (cast-iron is great) over medium-high heat, and add a small drizzle of olive oil; once the pan is very hot, add the crumbled sweet Italian sausage in and cook until browned and cooked through, a few minutes. Remove from the pan and keep in a bowl.

If additional oil is needed in the pan/skillet, add a small amount in; then, add the sliced fennel and onion into the pan and caramelize together for about 10-12 minutes, or until deeply golden and a bit jammy in texture. Remove from pan and add to the sausage.

Once the butternut squash and apples are tender and roasted, switch your oven setting to “broil”.

To prepare the casserole, carefully spoon the roasted butternut squash/apples into a large bowl, and add the sausage/fennel/onion mixture to that. Pour in the remaining 1 tablespoon maple syrup and toss to combine (add a touch more salt and pepper to create a sweet-savory flavor), then spoon into a medium size (roughly 9 by 13) baking dish.

If preparing fried sage leaves as a garnish, heat about 1/4 cup of oil in a small sauce pan or pot, and once shimmering, add the sage leaves and fry for about 20 seconds, then remove them and drain on paper towels. Sprinkle lightly with salt and set aside.

To finish the casserole, top with the grated Gruyere cheese and place into the oven under the broiler for a few minutes, until the cheese is melted and golden-brown.

Garnish the butternut squash casserole with either the fried sage leaves or fresh ones, and serve.

This Butternut Squash &amp; Brown Rice Casserole is packed with nutritious seasonal veggies, hearty brown rice, and protein-rich white beans for a well-balanced vegan meal!

Butternut Squash & Brown Rice Casserole (Dump & Bake)

low-sodium vegetable broth

rosemary

thyme (or 1/4 tsp dried)

smoked paprika

black pepper (or

shallots (thinly sliced)

cannelini beans (drained and rinsed; about 2 3/4 cups)

brown rice*

kale (de-stemmed and finely chopped)

Garlic Cashew Cream (for serving)

Prep: Preheat the oven to 400F and set a 9x13&quot; casserole dish aside. Mix the vegetable broth, rosemary, thyme, garlic powder, smoked paprika, and black pepper together medium pot; cover and bring to a boil over high heat.

Assemble: Add the squash, shallots, and beans to the casserole dish. Sprinkle the brown rice evenly over the top of the dish.

Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Serve: Remove from the oven, uncover, and mix in the shredded kale. Let the casserole sit for 3 to 5 minutes, to cook the kale. Serve warm with rosemary garlic cashew cream, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

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Top 9 butternut squash casserole recipes from across the web

The most viewed butternut squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Southwest Butternut Squash Ca...

Cheesy Butternut Squash Casserole (...

Butternut Squash Casserole with Str...

Butternut Squash Casserole With Gro...

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Sweet Butternut Squash Casserole

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The most viewed butternut squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine