Best 3 Winter Squash Cheese Casserole Recipes
In the realm of culinary delights, winter squash and cheese casserole stands as a beacon of comfort and flavor, a dish that weaves together the essence of autumn's bounty. This delectable casserole is a harmonious blend of roasted winter squash, a medley of cheeses, and a symphony of spices, all enveloped in a creamy sauce that tantalizes the taste buds. This article offers a curated selection of winter squash and cheese casserole recipes, each with its own unique twist, ensuring a culinary adventure that will warm your soul and gratify your palate. From classic renditions to innovative variations, these recipes cater to diverse preferences, dietary needs, and culinary skill levels. Whether you seek a vegetarian delight, a gluten-free option, or a casserole bursting with hearty meats, this article has it all. So, prepare to embark on a culinary journey that celebrates the flavors of winter and the comforting embrace of cheese.
**Recipes featured in the article:**
1. **Classic Winter Squash and Cheese Casserole:** This timeless recipe forms the foundation of all other variations, featuring roasted butternut squash, a blend of sharp cheddar and Parmesan cheeses, a creamy sauce, and a crispy breadcrumb topping.
2. **Roasted Butternut Squash and Goat Cheese Casserole:** For a tangy and flavorful twist, this recipe incorporates goat cheese, roasted butternut squash, and a medley of herbs, resulting in a dish that is both sophisticated and comforting.
3. **Cheesy Winter Squash and Sausage Casserole:** This hearty casserole combines the warmth of roasted winter squash with the savory flavors of sausage, cheddar cheese, and a creamy sauce, making it a perfect meal for chilly evenings.
4. **Vegetarian Winter Squash and Cheese Casserole:** This recipe caters to vegetarian preferences with a delightful combination of roasted winter squash, a blend of mozzarella and Gruyère cheeses, and a creamy sauce, ensuring a satisfying and flavorful dish.
5. **Gluten-Free Winter Squash and Cheese Casserole:** This recipe has been carefully crafted to accommodate gluten-free diets, featuring roasted winter squash, a blend of gluten-free cheeses, and a creamy sauce, ensuring that everyone can enjoy this classic casserole.
WINTER SQUASH CASSEROLE
Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
WINTER SQUASH CASSEROLE WITH ROSEMARY
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Provided by Julia Moskin
Categories dinner
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
- In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
- Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
- To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams
SQUASH, EGG, AND CHEESE CASSEROLE
A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!
Provided by jayceeboyer
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
- While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
- Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g
Tips:
- Choose the right squash: For this recipe, you'll need a medium-sized butternut squash. It should be firm and free of blemishes.
- Microwave the squash: This is the easiest way to cook the squash for this recipe. Simply poke it a few times with a fork, place it on a plate, and microwave on high for 6-8 minutes, or until it is tender.
- Use a sharp knife: When cutting the squash, use a sharp knife to make clean, even cuts.
- Don't overcook the cheese: The cheese should be melted and bubbly, but not browned.
- Serve immediately: This casserole is best served hot out of the oven.
Conclusion:
This winter squash cheese casserole is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up any leftover squash you may have. The casserole is creamy and flavorful, and the cheese adds a nice touch of richness. Serve it with a side salad or roasted vegetables for a complete meal.
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