Best 2 Buttercup Squash Casserole Recipes
Indulge in a culinary delight with our savory Buttercup Squash Casserole, a delectable dish that combines the natural sweetness of buttercup squash with a medley of aromatic spices and creamy textures. This versatile casserole serves as a perfect side dish or a hearty main course, catering to various dietary preferences with its gluten-free and vegetarian-friendly nature. Discover a symphony of flavors in every bite as the roasted squash harmonizes with sautéed onions, celery, and garlic, complemented by the richness of cheddar cheese and the subtle tang of sour cream. Elevate your culinary journey with our curated collection of recipes, including a classic casserole rendition, a vegan variation brimming with plant-based goodness, and a tantalizing slow cooker version that effortlessly transforms simple ingredients into a comforting masterpiece. Prepare to tantalize your taste buds and embark on a delightful culinary adventure with our Buttercup Squash Casserole extravaganza!
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERCUP SQUASH CASSEROLE
Make and share this Buttercup Squash Casserole recipe from Food.com.
Provided by senseicheryl
Categories Vegetable
Time 1h20m
Yield 1 quart dish
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
- Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
- Bake 20 to 25 minutes or until hot.
Nutrition Facts : Calories 700.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 801.5, Carbohydrate 125.4, Fiber 17.6, Sugar 51.8, Protein 11.2
BUTTERCUP SQUASH CASSEROLE
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350°F. Cut squash into quarters remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350°F. for 45 to 50 minutes or until tender. Cool slightly.2. Grease 1-quart casserole. Scoop squash pulp from skin place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and margarine to squash. Mix with potato masher or fork until well blended. Spoon into greased casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.3. Bake at 350°F. for 20 to 25 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 160 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 210 mg 9% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 6 g 24% * Sugars: 13 g * Protein: 2 g * Vitamin A: 140% * Vitamin C: 20% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatSee Cook's Note: Winter Squash
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right squash: Look for a firm, heavy squash with a deep, orange color. Avoid squash with bruises or soft spots.
- Cut the squash safely: Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and pulp with a spoon.
- Cook the squash until it is tender: You can bake, roast, or steam the squash. The squash is done when it is easily pierced with a fork.
- Make sure the casserole is hot and bubbly: Bake the casserole at 350 degrees Fahrenheit for 20-25 minutes, or until it is hot and bubbly.
- Serve the casserole immediately: The casserole is best served hot and fresh out of the oven. You can garnish it with chopped parsley or chives.
Conclusion:
Buttercup squash casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover squash, and it is also a good source of vitamins and minerals. With its creamy texture and sweet flavor, this casserole is sure to be a hit with your family and friends.
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