Best 2 Harvest Squash Casserole Recipes
Autumn is the season of bountiful harvest, and the vibrant colors of fall vegetables are calling for a delightful culinary experience. Among them, the harvest squash stands out as a symbol of abundance. From the bright orange butternut squash to the deep green acorn squash, each variety brings its unique flavor and texture to the table. In this article, we present a collection of delectable harvest squash casserole recipes that capture the essence of autumn's harvest. These recipes offer a delightful blend of flavors and textures, making them perfect for cozy family meals or special gatherings. From the classic butternut squash casserole, known for its creamy and comforting richness, to the savory acorn squash casserole with a hint of spice, there's a recipe here to suit every palate. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the flavors of the harvest season.
Let's cook with our recipes!
HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE
This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.
Provided by HeatherFeather
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
- Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
- Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
- Drain any fat, then season meat mixture with salt and pepper to taste.
- Add the squash to the beef using a slotted spoon, and reduce heat to low.
- Beat together eggs, then whisk in mayo- add this mixture to the skillet.
- Stir in the cheese and the cooked rice.
- Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
- Bake in a preheated oven at 350 F for about 15-20 minutes.
- Note: The original version of this recipe called for a whopping 1 whole stick of butter!
- I have always used at most the 1/2 stick and as little as 2 tablespoons.
- -it is based on your preferences.
- I also always use real, unsalted butter.
HARVEST SQUASH CASSEROLE
This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 273 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 593mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 10g fiber), Protein 7g protein.
Tips:
- Choose the right squash: For this recipe, butternut squash, acorn squash, or kabocha squash are all good choices. Look for squash that is firm and has a deep color.
- Roast the squash before adding it to the casserole: Roasting the squash will help to bring out its sweetness and flavor. To roast the squash, cut it in half lengthwise and scoop out the seeds. Then, place the squash cut-side up on a baking sheet and drizzle with olive oil. Season with salt and pepper, and roast at 425 degrees Fahrenheit for 30-40 minutes, or until the squash is tender.
- Use a variety of cheeses: This recipe calls for a combination of cheddar cheese, mozzarella cheese, and Parmesan cheese. You can also use other types of cheese, such as Gruyère or fontina.
- Don't overcook the casserole: The casserole is done when the cheese is melted and bubbly and the squash is tender. Overcooking the casserole will make the squash mushy.
Conclusion:
Harvest squash casserole is a delicious and easy-to-make side dish that is perfect for fall gatherings. It is a great way to use up leftover roasted squash, and it is also a good source of vitamins and minerals. This casserole can be served with a variety of main dishes, such as roasted chicken, pork chops, or grilled fish.
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