BUTTERNUT SQUASH SOUFFLE RECIPES
BUTTERNUT SQUASH CASSEROLE RECIPE | ALLRECIPES
This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!
Provided by VPMSAVGA
Categories Squash Casserole
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
- In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
- Bake in preheated oven for 45 minutes, or until set.
- In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Nutrition Facts : Calories 320.3 calories, CarbohydrateContent 48.7 g, CholesterolContent 39.2 mg, FatContent 13.5 g, FiberContent 3.8 g, ProteinContent 4.1 g, SaturatedFatContent 2.9 g, SodiumContent 192.9 mg, SugarContent 26.5 g
BUTTERNUT SQUASH AND CARROT SOUP | BETTER HOMES & GARDENS
This creamy carrot squash soup is a wonderful side dish option (that's healthy!) for your family to help load up on veggies. Top with toasted pumpkin seeds for texture contrast and to make each bowl of the butternut squash and carrot soup look gourmet.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 6 side-dish servings
Number Of Ingredients 11
Steps:
- In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
- Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fraîche, pumpkin seeds, and/or fresh tarragon.
Nutrition Facts : Calories 82 calories, CarbohydrateContent 12 g, CholesterolContent 9 mg, FatContent 3 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 364 mg, SugarContent 4 g
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Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
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