WHOLE FOODS BUTTERNUT SQUASH CASSEROLE RECIPES

Name: Butternut squash casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 tsp cumin seeds; 1 tbsp paprika; 225g sweet potato, cubed; 1 red pepper, deseeded and chopped; 1 butternut squash (about 550g/1lb 4oz), peeled and chopped; 400g can chopped tomato; 200ml red wine; 300ml vegetable stock; 75g bulgur wheat; 4 spoonfuls Greek yogurt; a little grated vegetarian cheddar cheese

BUTTERNUT SQUASH CASSEROLE RECIPE - BBC GOOD FOOD

Butternut squash casserole recipe - BBC Good Food image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

Steps:

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Nutrition Facts : Calories 313 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.47 milligram of sodium

CREAMY BUTTERNUT SQUASH CASSEROLE | ALLRECIPES

Creamy Butternut Squash Casserole | Allrecipes image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories Squash Casserole

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, CarbohydrateContent 41.8 g, CholesterolContent 194 mg, FatContent 30.1 g, FiberContent 6.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.1 g, SodiumContent 713.8 mg, SugarContent 8.6 g

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