Best 4 Broccoli Squash Bake Recipes

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Indulge in a culinary symphony of flavors with our enticing Broccoli Squash Bake, a delightful medley of roasted vegetables harmoniously blended with a creamy sauce. This wholesome dish not only tantalizes your taste buds but also nourishes your body with an abundance of vitamins and minerals.

Embark on a culinary journey with our diverse collection of recipes, each offering a unique twist on this classic dish. From the comforting simplicity of our classic Broccoli Squash Bake to the zesty kick of our Mexican-inspired version, you'll find a recipe to suit every palate.

For those seeking a touch of elegance, our Broccoli Squash Bake with Parmesan Crust elevates the dish with a golden-brown, crispy crust that adds a delightful crunch to every bite. And for those with dietary restrictions, our Vegan Broccoli Squash Bake offers a plant-based alternative that is just as delicious and satisfying.

For those short on time, our Quick and Easy Broccoli Squash Bake streamlines the recipe without compromising on flavor. And if you're looking to impress your guests, our Broccoli Squash Bake with Bacon and Cheese takes the dish to the next level with its smoky, savory richness.

No matter your dietary preferences or culinary skills, our Broccoli Squash Bake recipes offer a symphony of flavors and textures that will delight your taste buds and leave you craving more.

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

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH



Chicken and Broccoli Twice-Baked Spaghetti Squash image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h5m

Yield 2 servings

Number Of Ingredients 10

1 medium spaghetti squash (2 1/2 to 3 pounds)
1 cup broccoli florets
2 cups 2% milk
1 clove garlic, smashed
4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
  • Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
  • Preheat the broiler.
  • Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
  • Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

BROCCOLI-&-SQUASH CASSEROLE



Broccoli-&-Squash Casserole image

Make and share this Broccoli-&-Squash Casserole recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 lbs fresh broccoli florets, cut into bite-size pieces
2 lbs yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or 4 tablespoons margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups shredded cheddar cheese
1/4 teaspoon pepper
3 cups fine dry breadcrumbs

Steps:

  • Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
  • Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.
  • Bake at 350° for 20 to 25 minutes or until golden.

Nutrition Facts : Calories 623.3, Fat 38.2, SaturatedFat 18, Cholesterol 135.1, Sodium 953.6, Carbohydrate 47.4, Fiber 2.9, Sugar 6.9, Protein 25.9

STEAMED BROCCOLI AND SQUASH



Steamed Broccoli and Squash image

Make and share this Steamed Broccoli and Squash recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces broccoli florets
2 small firm yellow squash or 2 small firm zucchini, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
3 garlic cloves, sliced
1 tablespoon minced fresh oregano
salt
black pepper
shaved parmesan cheese

Steps:

  • Steam vegetables for 8-10 minutes or until crisp-tender.
  • Heat olive oil, butter, lemon juice, garlic, and oregano until fragrant.
  • Toss steamed veggies with butter mix, seasoning with salt and pepper to taste as well.
  • Garnish with shaved parmesan cheese if desired.

Nutrition Facts : Calories 161.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 39.9, Carbohydrate 9.8, Fiber 0.8, Sugar 1.7, Protein 4.7

BROCCOLI AND BUTTERNUT SQUASH CASSEROLE



Broccoli and Butternut Squash Casserole image

A twist of Asian flavors. Everyone at the office always comments on how good this butternut squash casserole smells!

Provided by Elisa Stamm

Time 1h50m

Yield 8

Number Of Ingredients 16

1 large butternut squash, peeled and cut into 1/2-inch cubes
2 cups water
1 cup uncooked brown rice
2 tablespoons light olive oil
½ medium red onion, minced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 head broccoli, cut into florets
½ pound Brussels sprouts, quartered
2 medium carrots, julienned
1 medium zucchini, julienned
1 medium red bell pepper, cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2-inch dice
1 ½ cups coconut milk
3 tablespoons light soy sauce
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
  • Bake squash in the preheated oven until soft, about 1 hour.
  • While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
  • Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.

Nutrition Facts : Calories 336 calories, Carbohydrate 57.3 g, Fat 10.6 g, Fiber 9.6 g, Protein 9 g, SaturatedFat 8.3 g, Sodium 488.2 mg, Sugar 7.6 g

Tips:

  • Choose Fresh Ingredients: Use fresh and vibrant broccoli and butternut squash for the best flavor and texture.
  • Cut Vegetables Uniformly: Cut the broccoli and squash into even-sized pieces to ensure even cooking.
  • Roast Vegetables Before Baking: Roasting the vegetables prior to baking intensifies their natural flavors and caramelizes them slightly.
  • Use a Flavorful Cheese: Select a cheese that melts well and has a bold flavor, such as sharp cheddar or Gruyère.
  • Add Spices and Herbs: Use a combination of spices and herbs, like garlic powder, paprika, and thyme, to enhance the overall flavor of the dish.
  • Don't Overcrowd the Baking Dish: Make sure to spread the roasted vegetables and cheese mixture evenly in the baking dish to prevent overcrowding and ensure even baking.
  • Bake Until Golden Brown: Bake the broccoli squash bake until the cheese is melted and bubbly and the vegetables are tender, about 20-25 minutes.
  • Serve Immediately: Serve the broccoli squash bake hot out of the oven, garnished with fresh herbs or a sprinkle of cheese, for the best taste and texture.

Conclusion:

The broccoli squash bake is a delectable and versatile dish that showcases the goodness of fresh vegetables and cheese. With its medley of roasted broccoli and butternut squash, melted cheese, and flavorful spices, this bake is sure to be a crowd-pleaser. Whether served as a main course or a delectable side, this dish will be a hit at your next gathering. Its delightful combination of flavors and textures, along with its ease of preparation, makes it a perfect choice for busy weeknight dinners or special occasions. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy!

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