HOW DO YOU MAKE SQUASH CASSEROLE RECIPES

Steps:

• Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes. Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate. Let stand until cool enough to handle then crumble into large pieces. Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat. Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese. Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

Steps:

• Preheat the oven to 400˚. On a large sheet tray, combine the squash and onion. Drizzle with olive oil and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.  Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot!). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.   In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.  Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.