Best 2 Spicy Squash Casserole Recipes

Have you ever tried a casserole made with squash? If not, you should definitely give this Spicy Squash Casserole a try. It is filled with creamy butternut squash, a little kick of heat from poblano peppers, a crispy breadcrumb topping, and plenty of cheese. It's the perfect savory and slightly spicy dish that everyone will enjoy, even the pickiest eaters. With only 10 minutes of prep time, this recipe is a great choice for busy weeknights, and it is sure to become a family favorite. Also included in this article are three other delicious squash casserole recipes: Cheesy Sausage and Butternut Squash Casserole, Creamy Acorn Squash Casserole, and Sweet Potato and Poblano Squash Casserole. Each of these recipes offers a unique blend of flavors and ingredients, all of which are sure to tantalize your taste buds. Whether you're looking for a spicy, cheesy, or sweet casserole, this article has you covered.

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

SPICY SOUTHWEST SQUASH CASSEROLE

Spicy Southwest Squash Casserole image

Vegan-friendly treat with a kick! Or delicious covered with cheese.

Provided by Meghan Foster

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
¼ cup sliced fresh mushrooms
1 teaspoon minced garlic
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can black beans, drained and rinsed
1 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste
1 cup fresh spinach leaves, or to taste
4 yellow squash, cubed
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 43.3 g, Cholesterol 19.8 mg, Fat 11.7 g, Fiber 11.1 g, Protein 14.4 g, SaturatedFat 4.8 g, Sodium 1114.1 mg, Sugar 3.7 g

SPICY SQUASH CASSEROLE

Spicy Squash Casserole image

This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process.

Provided by MRS.CAJUN COOK

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
½ cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
1 cup crushed buttery round crackers

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside.
In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 21.9 g, Cholesterol 111 mg, Fat 36.4 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 508.4 mg, Sugar 2.8 g

Tips:

For a spicier casserole, use a hotter variety of squash, such as butternut or kabocha. You can also add a pinch of cayenne pepper or red pepper flakes to the filling.
If you don't have heavy cream, you can use milk instead. Just be sure to add an extra egg to the filling to help it thicken.
To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the casserole in a preheated oven until it's warmed through.
This casserole is also a great way to use up leftover squash. If you have any roasted or steamed squash, simply add it to the filling instead of fresh squash.

Conclusion:

This spicy squash casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover squash. With its creamy filling, spicy kick, and cheesy topping, this casserole is sure to be a hit with the whole family.