Best 3 Butternut Squash And Cheese Panade Recipes

Indulge in a culinary journey with our delectable Butternut Squash and Cheese Panada, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory dish features a golden-brown crust encasing a creamy and flavorful filling made from butternut squash, a variety of cheeses, and a medley of aromatic herbs. Accompany your Panada with a refreshing Arugula and Orange Salad, a vibrant symphony of flavors and textures that will cleanse your palate. For a satisfying and wholesome meal, pair it with our hearty Lentil and Vegetable Soup, a comforting and nutritious dish that is packed with goodness. And to end your meal on a sweet note, treat yourself to our indulgent Chocolate Mousse with Raspberries, a luscious and decadent dessert that will leave you craving for more.

Let's cook with our recipes!

BUTTERNUT SQUASH PANADE

Butternut Squash Panade image

A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.

Provided by David Tanis

Categories dinner, lunch, casseroles, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 tablespoons olive oil
3 medium onions, thinly sliced (about 4 cups)
Salt and pepper
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
12 ounces sliced stale country bread (if not quite stale, toast lightly and let cool before using)
1 pound butternut or other winter squash, peeled and sliced 1/4-inch thick
8 ounces Gruyère or Comté cheese, grated
4 cups water or broth, more as needed

Steps:

Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

BUTTERNUT SQUASH AND CHEESE PANADE

Butternut Squash and Cheese Panade image

Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.

Provided by Miss_Elaine

Categories < 4 Hours

Time 1h20m

Yield 1 cassarole, 12 serving(s)

Number Of Ingredients 10

Ingredients

10 slices multi-grain bread, torn into pieces and toasted
2 sweet onions, halved and thinly sliced
1 lb butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1 tablespoon fresh sage, chopped (1 tsp dried)
2 teaspoons fresh thyme, chopped (1/2 tsp dried)
1 1/2 teaspoons salt
1 dash black pepper
4 cups vegetable broth
1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated

Steps:

Combine onion and squash in a lage bowl.
Add oil and spices, and toss well.
Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.

BUTTERNUT SQUASH MAC AND CHEESE

Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash, cut-side down, on a baking sheet.
Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

Tips:

To save time, use pre-cut butternut squash or frozen butternut squash cubes.
If you don't have a food processor, you can mash the butternut squash with a fork or potato masher.
Be sure to use a large enough baking dish so that the panade is not too thick.
If you want a crispy crust, sprinkle some grated Parmesan cheese on top of the panade before baking.
Serve the panade hot or warm with a side salad or soup.

Conclusion:

Butternut squash and cheese panade is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it cheesy, crispy, or somewhere in between, this panade is sure to please everyone at your table.