ACORN SQUASH CASSEROLE RECIPE EASY RECIPES

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SWEET ACORN SQUASH CASSEROLE | ALLRECIPES



Sweet Acorn Squash Casserole | Allrecipes image

A squash casserole even kids will like! Sweet, with a crunchy topping. Enjoy with your next roast or turkey dinner.

Provided by Rachel Mae Hinken

Categories     Fruits and Vegetables    Vegetables    Squash    Winter Squash    Acorn Squash

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 8-inch casserole

Number Of Ingredients 10

2 medium acorn squash, halved and seeded
¾ cup white sugar
? cup unsalted butter, softened
1 (5 ounce) can evaporated milk
2 large eggs
1 teaspoon vanilla extract
½ cup crispy rice cereal (such as Rice Krispies®)
¼ cup brown sugar
¼ cup chopped pecans
2 tablespoons unsalted butter, melted

Steps:

  • Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
  • Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
  • Bake in the preheated oven for 45 minutes.
  • While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
  • Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

Nutrition Facts : Calories 205.3 calories, CarbohydrateContent 27.1 g, CholesterolContent 53 mg, FatContent 10.5 g, FiberContent 1.3 g, ProteinContent 2.8 g, SaturatedFatContent 5.4 g, SodiumContent 37.4 mg, SugarContent 20 g

ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE - EATING EUROPEAN



Acorn and Butternut Squash Gratin Casserole - Eating European image

This Acorn and Butternut Squash Gratin Casserole is made "Provencal style" with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese that creates the most amazing topping. This is the best Thanksgiving vegetable side dish you could put on your table. 

Provided by Edyta

Categories     Casserole    Side Dish

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 10

1 Large Acorn Squash (Peeled and cut in 1 inch cubes)
1 Large Butternut Squash (Peeled and cut in 1 inch cubes)
4 Medium Yellow Potatoes (Thickly sliced)
1 whole Roasted garlic
1/2 Large Sweet Onions (Chopped)
1/2 teaspoon Dry Thyme
1/2 teaspoon Fresh Nutmeg
1 cup Milk (Whole or 2 %)
3 cups Gruyere Cheese (Shredded (about 0.5 lbs))
1 tbsp Olive Oil (for cooking onions)

Steps:

  • Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour.  Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
  • Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares; 
  • Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
  • Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
  • Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
  • Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
  • Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
  • Once potatoes are fork-tender, drain them and to the bowl with squashes;
  • Transfer the squashes mixture into a 9x13 baking dish,
  • Pour milk over the squashes mixture;
  • Step 11: Shred your Gruyere cheese and place it on top of the milk;
  • Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
  •  Remove from the oven and let cool slightly before serving.

Nutrition Facts : Calories 382 kcal, CarbohydrateContent 37 g, ProteinContent 19 g, FatContent 18 g, SaturatedFatContent 10 g, CholesterolContent 56 mg, SodiumContent 196 mg, FiberContent 6 g, SugarContent 4 g, ServingSize 1 serving

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