Best 4 Potato Squash Casserole Recipes
In the realm of comforting and wholesome dishes, the potato squash casserole stands as a culinary beacon, beckoning food enthusiasts with its irresistible blend of flavors and textures. This delectable casserole seamlessly merges the earthy sweetness of butternut squash with the fluffy goodness of mashed potatoes, creating a harmonious symphony of flavors. Enriched with a creamy sauce, a hint of nutmeg, and a crispy breadcrumb topping, this casserole promises a delightful culinary experience that will warm hearts and satisfy taste buds. Alongside this classic recipe, the article also presents a vegan variation that caters to plant-based preferences, showcasing the versatility of this beloved dish. Additionally, a slow-cooker adaptation is available for those seeking a hands-off approach to cooking, ensuring that everyone can savor this comforting casserole with ease.
Let's cook with our recipes!
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
SWEET POTATO SQUASH CASSEROLE
This is from the Low Sodium Cooking newsletter. Better than the marshmallow topped stuff. Cooking time is for baking the raw squash and potatoes. You could try boiling or microwaving to cut the time.
Provided by WI Cheesehead
Categories Yam/Sweet Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375° and cut the sweet potatoes in half.
- Cut the butternut squash in half vertically and scrape out the seeds.
- Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
- Scoop the potato and squash out of the skins, combine them, and mash until smooth.
- Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
- Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
POTATO SQUASH CASSEROLE
Butternut squash teams up with sliced potatoes and flavorful pork sausage in this hearty autumn casserole. The rich, creamy cheese sauce adds to the down-home taste. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture., In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
SWEET POTATO & WINTER SQUASH CASSEROLE
Make and share this Sweet Potato & Winter Squash Casserole recipe from Food.com.
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook squash according to directions on package.
- In a large bowl, mash sweet potatoes coarsely; add squash, butter, salt, and cinnamon, stirring until well mixed.
- Heat oven to 400 degrees F.
- Lightly grease a 1-quart baking dish with non-stick cooking spray.
- Spoon squash mixture into dish.
- Top with marshmallows and bake for 10 minutes or until heated through and marshmallows are lightly browned.
Tips:
- For a creamy casserole, use Yukon Gold potatoes, which have a high starch content.
- To add a bit of sweetness, use butternut squash instead of acorn squash.
- If you don't have heavy cream, you can substitute milk or half-and-half.
- For a cheesy casserole, add 1/2 cup of shredded cheddar cheese to the top before baking.
- To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, cover it and refrigerate it for up to 2 days. When you're ready to serve, reheat it in a 350°F oven for 30 minutes, or until it's heated through.
Conclusion:
This potato squash casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It's creamy, cheesy, and full of flavor. Plus, it's a great way to use up leftover potatoes and squash. So next time you're looking for a simple but satisfying side dish, give this casserole a try. You won't be disappointed!
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