Best 10 Butternut Squash And Duxelles Casserole Recipes

CREAMY BUTTERNUT SQUASH CASSEROLE

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
• In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Bake in preheated oven for 45 minutes, or until set.
• In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

CREAMY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
• Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
• Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

BUTTERNUT SQUASH AND DUXELLES CASSEROLE

Steps:

• Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
• Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
• Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Grease 9" deep-dish pie pan or gratin dish.
• Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
• Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
• Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
• Repeat layers, ending with cheese sauce.
• Sprinkle with remaining cheese.
• Bake 45 minutes or until squash is tender and top is browned.
• Let stand 10 minutes before serving.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
• Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
• Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
• Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
• Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
• Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
• While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
• Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
• Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.

AUTUMN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
• Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
• Cover and bake at 350 degrees for half an hour.

BUTTERNUT SQUASH CASSEROLE

Steps:

• In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-in. baking dish. , In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts. , Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°.