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.
Maple Pecan Butternut Squash Casserole
This butternut squash casserole is simple to make and topped with 3-ingredient maple glazed pecans! It's a delicious alternative to sweet potato casserole!
Get the full recipe here:
This post was sponsored by Taylor Farms, but all opinions are my own.
Butternut Squash Gratin Recipe - Laura Vitale - Laura in the Kitchen Episode 497
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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
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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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