Best 3 Nanas Squash Casserole Recipes

**Nanas Squash Casserole: A Sweet and Savory Side Dish for Any Occasion**

Nanas squash casserole is a delectable dish that combines the natural sweetness of butternut squash with a medley of spices and a crispy pecan topping. This casserole is not only a feast for the taste buds but also a vibrant addition to any dinner table.

In this article, we bring you a collection of nanas squash casserole recipes that cater to diverse dietary preferences and culinary skills. From classic recipes that stay true to tradition to innovative twists that add a modern flair, our selection offers something for everyone.

Whether you're a seasoned cook looking to impress your guests or a novice seeking a simple yet delicious dish, our recipes will guide you through the process of creating this delightful casserole. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving for more.

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

NANA'S SQUASH CASSEROLE

Nana's Squash Casserole image

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories Side Dish Vegetables Squash Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

NANO'S SQUASH CASSEROLE

Nano's Squash Casserole image

I use a slicer to get even slices. I make my casserole using lengthwise slices, but casserole can be made using round slices. I prefer the lengthwise slices, the squash seems to stay crispier to me.

Provided by Elaine Smith @esmith8917

Categories Vegetables

Number Of Ingredients 16

Ingredients

COOK VEGETABLES
4 medium yellow squash, thinly sliced lengthwise (about 5 cups)
1 medium vidalia onion, thinly sliced (about 3 cups)
2 tablespoon(s) butter
MAKE CHICKEN SAUCE
4 tablespoon(s) butter
2 tablespoon(s) heaping, flour
1 can(s) chicken stock
2 tablespoon(s) heaping, sour cream
1/2 teaspoon(s) salt & pepper, each
1/4 teaspoon(s) garlic powder
1 tablespoon(s) sugar, optional
1-2 dash(es) hot sauce
1 - egg, beaten
1 cup(s) cheese, shredded
1 cup(s) panko bread crumbs

Steps:

Preheat oven to 350 F. Slice squash & onions, this can be done night before, store in baggies in refrigerator.
In large pan on medium-high heat, saute squash in 1 Tbsp. butter just till tender, about 2-3 min. In same saucepan, saute onions in 1 Tbsp. butter till tender, about 2-3 min. DO NOT OVER COOK squash & onions, or they will be mushy in casserole. Put squash & onions in a large mixing bowl. Let cool.
In same saucepan on medium heat, melt 2 Tbsp. butter, whisk in 2 heaping Tbsp. flour constantly whisking till flour is cooked, for about 1 minute. Reduce heat and slowly add chicken stock, whisking to prevent lumps. Add sour cream, garlic powder, sugar, salt & pepper, hot sauce and constantly stir. Cook 1-2 minute or until thickened, remove from heat.
Add 1 beaten egg and ½-¾ cup of Panko to cooled squash & onion mixture. Add the thickened chicken sauce, salt & pepper to taste. Mix thoroughly and put in casserole dish (9x7) sprayed with cooking spray. Melt 2 Tbsp. butter in same saucepan, remove from heat and mix in additional Panko (about 1 cup, enough to cover squash), put on top of squash mixture, dot with extra butter, if desired and sprinkle with Paprika (optional).
Cook @ 350 F. for 50-60 minutes. Casserole taste better the next day!

NANA'S ACORN SQUASH

Nana's Acorn Squash image

This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine.

Provided by LDYBUGG10

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 30m

Yield 2

Number Of Ingredients 4

Ingredients

1 acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

Steps:

In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

Nutrition Facts : Calories 400 calories, Carbohydrate 50.9 g, Cholesterol 61.1 mg, Fat 23.3 g, Fiber 7.3 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 177.8 mg, Sugar 26.3 g

Tips for Making Butternut Squash Casserole:

Choose a butternut squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has any soft spots or blemishes.
To save time, you can use pre-peeled and cubed butternut squash, which is available in most grocery stores.
If you are using fresh butternut squash, be sure to peel and cube it before cooking. To peel the squash, use a sharp knife to cut off the stem and blossom ends. Then, use a vegetable peeler to remove the skin. Finally, cut the squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
Butternut squash can be cooked in a variety of ways, including roasting, baking, and steaming. For this recipe, we recommend roasting the squash, as this will bring out its natural sweetness and flavor.
When roasting the squash, be sure to toss it with olive oil and season it with salt and pepper. This will help to prevent the squash from drying out and will also add flavor.
Once the squash is roasted, it can be mashed or pureed. For a smooth casserole, use a food processor or blender to puree the squash until it is completely smooth.
In addition to the ingredients listed in the recipe, you can also add other ingredients to your casserole, such as chopped nuts, dried fruit, or grated cheese.
Butternut squash casserole can be served immediately or can be made ahead of time and reheated before serving.

Conclusion:

Butternut 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 butternut squash and is also a healthy and satisfying meal. With its creamy texture and sweet flavor, butternut squash casserole is sure to be a hit with everyone at your table.