Best 9 Baked Squash With Mushrooms Recipes

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**Baked Squash with Mushrooms: A Savory and Satisfying Side Dish**

Baked squash with mushrooms is a delectable and versatile side dish that can elevate any meal. This dish features tender, roasted squash paired with earthy, sautéed mushrooms, creating a harmonious blend of flavors and textures. The squash, typically butternut or acorn squash, is first roasted until caramelized and slightly softened, bringing out its natural sweetness. Meanwhile, a medley of mushrooms, such as shiitake, cremini, or oyster mushrooms, are sautéed with aromatic herbs and spices, infusing them with savory goodness. The roasted squash and sautéed mushrooms are then combined and baked together, allowing their flavors to meld and deepen. This dish can be served as a simple side or dressed up with additional toppings like crumbled cheese, roasted nuts, or a drizzle of balsamic glaze for an extra layer of flavor and sophistication. Whether you're a vegetarian looking for a hearty and flavorful dish or a meat-lover seeking a healthy and satisfying side, baked squash with mushrooms is sure to impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

EASY YELLOW SQUASH CASSEROLE



Easy Yellow Squash Casserole image

An easy recipe for yellow squash casserole, baked with onion, cream of mushroom soup, mayonnaise, and Cheddar cheese.

Provided by staceyand

Categories     Yellow Squash Recipes

Time 55m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
3 pounds yellow squash, sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup mayonnaise
½ cup chopped sweet onions
1 large egg
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
  • Bake in the preheated oven until cooked through and bubbly, about 45 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 9.3 g, Cholesterol 50.5 mg, Fat 27.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 699 mg, Sugar 1.1 g

OVEN ROASTED SQUASH AND MUSHROOMS



Oven Roasted Squash and Mushrooms image

Provided by Laura

Number Of Ingredients 7

2 medium zucchini, cut into 1 inch pieces
2 medium summer squash, cut into 1 inch pieces
1/2 medium onion, diced
1/2 red pepper, diced
1 (8 oz) pkg whole mushrooms, cut in half
olive oil
salt and pepper

Steps:

  • Preheat oven to 425 degrees.
  • Place vegetables on a large rimmed baking sheet.
  • Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
  • Toss the vegetables to coat evenly with the oil. Be sure they are all coated.
  • Bake at 425 until tender for about 20 minutes. Stir halfway through cooking. Serves 6.

SQUASH AND MUSHROOM MEDLEY



Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

WINTER SQUASH GRATIN WITH MUSHROOMS



Winter Squash Gratin with Mushrooms image

I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.

Provided by Rick Martinez

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 18

6 tablespoons extra-virgin olive oil
4 ounces smoked bacon, chopped
1 pound mushrooms, preferably wild or mixed variety, sliced
1 medium yellow onion, chopped
5 cloves garlic, finely grated
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary leaves
1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
1 tablespoon plus 1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 3/4 cups whole milk
3 ounces grated Parmigiano-Reggiano (about 3/4 cup)
10 ounces Gruyere cheese, grated
4 pounds butternut, kabocha or acorn squash or pumpkin, peeled, seeded and chopped (about 8 cups)
3 tablespoons unsalted butter
One 6-inch piece baguette, 1 hoagie roll or 2 large dinner rolls, torn into 1/2-inch pieces

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
  • Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
  • Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
  • Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.

BAKED ZITI WITH SQUASH & MUSHROOMS



Baked Ziti with Squash & Mushrooms image

Add Baked Ziti with Squash & Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash & Mushrooms for eight.

Provided by My Food and Family

Categories     Pasta

Time 45m

Yield 8 servings

Number Of Ingredients 10

3 cups ziti pasta, uncooked
1 tsp. oil
3 cups cubed peeled butternut squash (1/2-inch pieces)
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1 tsp. finely chopped fresh rosemary
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
  • Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

BAKED SQUASH WITH MUSHROOMS



Baked Squash With Mushrooms image

Any squash is suitable for this dish. This is fantastic as a light meal when served with hot pitta breads.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

400 g squash
50 g brown button mushrooms, sliced
2 garlic cloves
1 teaspoon cumin seed, crushed
1 small onion, chopped
1 tablespoon olive oil
1 lemon, juice of
1/4 cup mixed fresh herbs, of your choice
50 g crumbled feta

Steps:

  • Heat oven to 200C/400°F.
  • Peel and cut the squash into 5cm cubes. cut the tips of the cloves but leave the skin on.
  • Place the squash, mushrooms, garlic onion, cumin and olive oil in a bowl and toss well.
  • Spread the ingredients into a baking tray and cover with foil.
  • Bake for 30 mins until squash is soft.
  • Remove garlic and squeeze out the insides. Drizzle with the lemon juice, stir in the herbs and serve topped with the feta.

Nutrition Facts : Calories 192.2, Fat 12.8, SaturatedFat 4.8, Cholesterol 22.2, Sodium 287.9, Carbohydrate 15.6, Fiber 3.2, Sugar 8, Protein 7.5

SQUASH WITH MUSHROOMS



Squash With Mushrooms image

Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.

Provided by Joan Nathan

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 medium zucchini, about 1 pound
3 1/2 tablespoons vegetable oil
2 1/2 tablespoons finely chopped white onion
1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
1/2 pound shiitake mushrooms, rinsed and shaken dry
1/2 cup cilantro, roughly chopped
4 ounces queso fresco or domestic muenster cheese, cut into thin slices
1/2 cup creme fraiche or sour cream
6 corn tortillas

Steps:

  • Rinse, trim and cut the zucchini into 1/4-inch cubes.
  • In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
  • Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
  • Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
  • Remove the cooked mushrooms from the heat and add to the squash mixture.
  • Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
  • Serve wrapped in warm corn tortillas.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose the Right Squash: For this recipe, butternut squash is recommended for its sweet and nutty flavor. However, you can also use other winter squashes like kabocha or acorn.
  • Cut the Squash Properly: To ensure even cooking, cut the squash into uniform pieces, approximately 1-inch cubes.
  • Season Well: Don't be afraid to season the squash and mushrooms generously. Salt, pepper, garlic, and thyme are classic choices, but feel free to experiment with other herbs and spices.
  • Roast at a High Temperature: High heat will help caramelize the squash and mushrooms, bringing out their natural sweetness and flavor.
  • Add Some Crunch: Toasted nuts or seeds add a delicious textural element to the dish. Try walnuts, pecans, almonds, or sunflower seeds.
  • Garnish Before Serving: A sprinkle of fresh herbs like parsley or chives adds a pop of color and freshness to the dish.

Conclusion:

Baked squash with mushrooms is a simple yet elegant dish that showcases the best of seasonal produce. Whether you're serving it as a side dish or a main course, this recipe is sure to impress. With its combination of sweet, savory, and earthy flavors, this dish is a delight for the senses and a testament to the versatility of winter squash. So next time you're looking for a comforting and flavorful dish, give this baked squash with mushrooms a try—you won't be disappointed!

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