\nA comforting and flavorful side dish perfect for fall gatherings, this casserole combines roasted butternut squash with a crispy breadcrumb topping.<\/p>\n
Are you looking for a delicious and comforting side dish or main course that’s perfect for the fall season? Look no further! Butternut squash casserole is a crowd-pleaser, and when made with creamy ingredients, it’s even more irresistible. In this article, we’ll be sharing 20 mouth-watering butternut squash casserole recipes that are sure to become new favorites.<\/p>\n
From classic comfort food to innovative twists, our collection of recipes offers something for everyone. Whether you’re a fan of cheese, herbs, or spices, there’s a recipe on this list that’s sure to satisfy your cravings. And the best part? These casseroles are perfect for any occasion, whether it’s a family dinner, a holiday gathering, or just a cozy night in.<\/p>\n
In this article, we’ll be diving into the world of creamy butternut squash casseroles, exploring flavors and ingredients that will make your taste buds dance. So grab a pen and paper, get comfortable, and let’s start cooking!<\/p>\n
\nA comforting and flavorful side dish perfect for fall gatherings, this casserole combines roasted butternut squash with a crispy breadcrumb topping.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> Approximately 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 slices of bacon, diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour 10 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/p>\n – 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 1 hour and 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 65-70 minutes<\/p>\n Get ready to delight your taste buds with these 20 creamy butternut squash casserole recipes! From classic comfort food to creative twists, each dish features the rich flavor and velvety texture of roasted butternut squash. Whether you’re looking for a savory side, a hearty main course, or a sweet dessert-inspired treat, this collection has something for everyone. With combinations like cheesy and crispy, maple glazed, herby and goat cheese, spicy and black bean, and many more, you’ll find inspiration to spice up your fall and winter cooking routines.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for a delicious and comforting side dish or main course that’s perfect for the fall season? Look no further! Butternut squash casserole is a crowd-pleaser, and when made with creamy ingredients, it’s even more irresistible. In this article, we’ll be sharing 20 mouth-watering butternut squash casserole recipes that are sure to become … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-8789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=8789"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8789\/revisions"}],"predecessor-version":[{"id":8790,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8789\/revisions\/8790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/8308"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=8789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=8789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=8789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– 1\/4 cup breadcrumbs
\n– 2 tablespoons butter, melted<\/p>\n
\n2. Roast the butternut squash in olive oil with onion and garlic until tender.
\n3. In a separate bowl, combine cheddar cheese, heavy cream, salt, and pepper.
\n4. Add the roasted squash mixture to the cheese mixture and stir until combined.
\n5. Transfer the mixture to a 9×13-inch baking dish.
\n6. Sprinkle breadcrumbs evenly over the top of the casserole.
\n7. Drizzle melted butter over the breadcrumbs.
\n8. Bake for 25-30 minutes or until golden brown.<\/p>\nSavory Butternut Squash and Spinach Casserole<\/h2>\n
\nThis comforting casserole combines the sweetness of roasted butternut squash with the earthiness of spinach, all wrapped up in a crispy breadcrumb topping. Perfect for a cozy weeknight dinner or a special occasion.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 package frozen spinach, thawed and drained
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup breadcrumbs
\n– Salt and pepper to taste<\/p>\n
\n2. Toss squash cubes with olive oil, onion, and garlic on a baking sheet. Roast for 30 minutes or until tender.
\n3. In a large skillet, saut\u00e9 spinach until wilted. Season with salt and pepper to taste.
\n4. In a 9×13-inch baking dish, combine roasted squash, cooked spinach, and cheddar cheese. Mix well.
\n5. Sprinkle breadcrumbs over the top.
\n6. Bake for 20-25 minutes or until casserole is golden brown.<\/p>\nMaple Glazed Butternut Squash Casserole<\/h2>\n
\nThis Maple Glazed Butternut Squash Casserole is a delicious twist on the classic Thanksgiving side dish. The combination of roasted butternut squash, sweet maple syrup, and creamy goat cheese creates a rich and satisfying flavor profile that’s sure to impress your guests.<\/p>\n
\n– 2 tbsp olive oil
\n– 1\/4 cup pure maple syrup
\n– 1\/4 cup crumbled goat cheese
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 1\/4 cup chopped fresh sage leaves<\/p>\n
\n2. Cut the butternut squash in half lengthwise and scoop out the seeds.
\n3. Place the squash on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until tender.
\n4. In a small bowl, whisk together maple syrup, goat cheese, salt, and pepper.
\n5. Remove the squash from the oven and brush the maple glaze all over the flesh.
\n6. Sprinkle chopped sage leaves on top and serve warm.<\/p>\nHerbed Butternut Squash and Goat Cheese Casserole<\/h2>\n
\nThis autumnal casserole combines the natural sweetness of butternut squash with the tanginess of goat cheese, all wrapped up in a fragrant herb package.<\/p>\n
\n– 2 tbsp olive oil
\n– 2 cloves garlic, minced
\n– 1 tsp dried thyme
\n– 1\/2 tsp dried sage
\n– Salt and pepper to taste
\n– 8 oz goat cheese, crumbled
\n– 1 cup heavy cream
\n– 1 cup shredded cheddar cheese (optional)<\/p>\n
\n2. In a large bowl, toss squash with olive oil, garlic, thyme, and sage until coated.
\n3. Spread squash mixture in a 9×13-inch baking dish.
\n4. Top squash with crumbled goat cheese, heavy cream, and shredded cheddar cheese (if using).
\n5. Bake for 40-45 minutes or until squash is tender and top is golden brown.<\/p>\nSpicy Butternut Squash and Black Bean Casserole<\/h2>\n
\nThis casserole combines the comforting warmth of butternut squash with the bold flavors of black beans, all wrapped up in a spicy package. Perfect for a weeknight dinner or a special occasion.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 1 cup shredded cheddar cheese (divided)
\n– 1\/4 cup chopped fresh cilantro (optional)<\/p>\n
\n2. In a large bowl, toss squash with cumin, smoked paprika, salt, and pepper.
\n3. In a separate pan, saut\u00e9 onion, garlic, and bell pepper until tender. Add black beans and cook until heated through.
\n4. Combine cooked squash mixture with bean mixture in a 9×13-inch baking dish.
\n5. Top with 1\/2 cup shredded cheese and bake for 25 minutes.
\n6. Sprinkle remaining cheese on top and return to oven for an additional 5-7 minutes, or until melted and bubbly.
\n7. Garnish with cilantro, if desired.<\/p>\nBacon and Butternut Squash Breakfast Casserole<\/h2>\n
\nBacon and Butternut Squash Breakfast Casserole: A savory and sweet twist on traditional breakfast casserole, perfect for a weekend brunch or special occasion.<\/p>\n
\n– 1 medium butternut squash (about 2 lbs), peeled and cubed
\n– 2 tablespoons unsalted butter
\n– 1 onion, chopped
\n– 4 large eggs
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– 1 teaspoon dried sage
\n– 6 slices of white bread, crust removed and cubed<\/p>\n
\n2. Cook bacon in a skillet until crispy; set aside.
\n3. In the same skillet, saut\u00e9 butternut squash, onion, and butter until tender.
\n4. Whisk eggs with salt, pepper, and sage. Add heavy cream and mix well.
\n5. In a greased 9×13-inch baking dish, arrange bread cubes in an even layer.
\n6. Top bread with cooked squash mixture, then drizzle with egg mixture, and sprinkle with bacon and cheese.
\n7. Bake for 35-40 minutes or until eggs are set and top is golden brown.<\/p>\nButternut Squash and Wild Rice Casserole<\/h2>\n
\nA hearty, comforting casserole that combines the natural sweetness of butternut squash with the nutty flavor of wild rice. Perfect for a chilly fall or winter evening.<\/p>\n
\n– 1 cup wild rice
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– 1 cup vegetable broth
\n– 1\/2 cup grated cheddar cheese (optional)<\/p>\n
\n2. Roast the butternut squash in a separate pan with olive oil, chopped onion, garlic, cumin, smoked paprika, salt, and pepper until tender.
\n3. Cook wild rice according to package instructions.
\n4. In a large mixing bowl, combine cooked wild rice, roasted butternut squash, vegetable broth, and grated cheddar cheese (if using).
\n5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until hot and bubbly.<\/p>\nVegan Butternut Squash and Kale Casserole<\/h2>\n
\nThis hearty casserole combines the natural sweetness of butternut squash with the earthy flavor of kale, all wrapped up in a creamy vegan sauce. Perfect for a cozy night in or as a side dish for your next dinner party.<\/p>\n
\n– 2 cups curly kale, stems removed and chopped
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup vegan cream cheese (softened)
\n– 1\/2 cup nutritional yeast
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1 teaspoon dried sage<\/p>\n
\n2. In a large skillet, saut\u00e9 the onion and garlic until softened.
\n3. Add the cubed squash and cook for 5 minutes or until tender.
\n4. Stir in the chopped kale, vegan cream cheese, nutritional yeast, olive oil, salt, pepper, and sage.
\n5. Transfer the mixture to a 9×13 inch baking dish and smooth out the top.
\n6. Bake for 25-30 minutes or until golden brown and bubbly.<\/p>\nButternut Squash and Apple Casserole with Cinnamon<\/h2>\n
\nThis warm, comforting casserole combines the sweetness of butternut squash and apples with the warmth of cinnamon. Perfect for a cozy fall evening or as a side dish during the holidays.<\/p>\n
\n– 2 apples, peeled and sliced
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons all-purpose flour
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup heavy cream
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a large bowl, combine squash, apples, sugar, flour, cinnamon, nutmeg, and salt. Toss until well combined.
\n3. Pour in the heavy cream and melted butter; mix until the ingredients are coated evenly.
\n4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
\n5. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes or until the casserole is golden brown.<\/p>\nLoaded Butternut Squash Casserole with Sausage<\/h2>\n
\nThis hearty casserole combines the comforting warmth of roasted butternut squash, savory sausage, and creamy cheese for a satisfying fall dinner.<\/p>\n
\n– 1 lb sweet Italian sausage, casings removed
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper, to taste
\n– 1 tsp dried sage
\n– 1\/4 cup crushed crackers (such as Ritz)<\/p>\n
\n2. Toss squash with salt, pepper, and sage; spread on a baking sheet. Roast for 30 minutes or until tender.
\n3. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until browned.
\n4. Add onion and garlic to the skillet; cook until onion is translucent.
\n5. In a greased 9×13-inch baking dish, combine cooked squash, sausage mixture, and cheddar cheese.
\n6. Pour heavy cream over the top; sprinkle with crackers.
\n7. Bake for 25-30 minutes or until casserole is golden brown.<\/p>\nButternut Squash and Sweet Potato Casserole<\/h2>\n
\nThis comforting casserole combines the natural sweetness of roasted butternut squash and sweet potatoes with a hint of warm spices, perfect for cozying up on a chilly fall evening.<\/p>\n
\n– 2 large sweet potatoes, peeled and cubed
\n– 1\/4 cup brown sugar
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/4 cup heavy cream
\n– 1 tablespoon butter, melted
\n– 1 cup shredded cheddar cheese (optional)<\/p>\n
\n2. Toss squash and sweet potatoes with brown sugar, cinnamon, nutmeg, and salt on a baking sheet.
\n3. Roast for 45 minutes or until tender.
\n4. In a large bowl, combine roasted vegetables, heavy cream, and melted butter.
\n5. Pour mixture into a 9×13 inch baking dish.
\n6. Top with shredded cheddar cheese (if using) and bake for an additional 15-20 minutes or until golden brown.<\/p>\nGarlic Parmesan Butternut Squash Casserole<\/h2>\n
\nThis autumn-inspired casserole combines the sweetness of butternut squash with the savory flavors of garlic and parmesan cheese. Perfect for a cozy dinner or as a side dish for your next holiday gathering.<\/p>\n
\n– 3 cloves garlic, minced
\n– 1\/4 cup unsalted butter
\n– 1\/2 cup breadcrumbs
\n– 1\/2 cup grated parmesan cheese
\n– Salt and pepper to taste
\n– 1\/4 cup heavy cream<\/p>\n
\n2. In a large skillet, saut\u00e9 the butternut squash, garlic, and butter until the squash is tender.
\n3. In a separate bowl, mix together breadcrumbs and parmesan cheese.
\n4. Add the squash mixture to a 9×13-inch baking dish, followed by the breadcrumb mixture.
\n5. Drizzle with heavy cream and season with salt and pepper.
\n6. Bake for 25-30 minutes or until golden brown.<\/p>\nButternut Squash and Mushroom Casserole<\/h2>\n
\nA deliciously comforting side dish or main course that combines the natural sweetness of roasted butternut squash with the earthy flavor of saut\u00e9ed mushrooms.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– 1\/2 cup heavy cream
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Roast the butternut squash for 45 minutes, or until tender.
\n3. In a large skillet, saut\u00e9 mushrooms, onion, and garlic in olive oil until the mushrooms release their liquid and start to brown.
\n4. Add thyme, heavy cream, and Parmesan cheese; stir to combine.
\n5. Slice the roasted butternut squash into 1-inch pieces and add it to the mushroom mixture. Season with salt and pepper.
\n6. Transfer the casserole mixture to a baking dish and bake for an additional 15-20 minutes, or until the flavors have melded together.<\/p>\nCreamy Butternut Squash and Chicken Casserole<\/h2>\n
\nA comforting and flavorful casserole that combines roasted butternut squash, chicken, and a creamy sauce, perfect for a cozy dinner or brunch.<\/p>\n
\n– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated cheddar cheese
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 1 cup shredded mozzarella cheese (optional)<\/p>\n
\n2. In a large bowl, toss squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes or until tender.
\n3. In a separate skillet, cook chicken, onion, and garlic in 1 tablespoon olive oil until chicken is cooked through and onion is softened.
\n4. In a large mixing bowl, combine roasted squash, cooked chicken mixture, heavy cream, cheddar cheese, and thyme. Mix well to combine.
\n5. Transfer the mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese (if using).
\n6. Bake for an additional 20-25 minutes or until the casserole is hot and bubbly.<\/p>\nButternut Squash and Quinoa Casserole with Pecans<\/h2>\n
\nA hearty, flavorful casserole perfect for a cozy dinner or special occasion. This recipe combines the natural sweetness of roasted butternut squash with the nutty flavor of pecans and the wholesome goodness of quinoa.<\/p>\n
\n– 1 cup quinoa, rinsed and drained
\n– 2 cups water or vegetable broth
\n– 1\/4 cup chopped pecans
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 1\/2 cup grated cheddar cheese (optional)<\/p>\n
\n2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
\n3. Cook quinoa according to package instructions using 2 cups water or broth.
\n4. In a large skillet, saut\u00e9 onion and garlic in remaining 1 tablespoon olive oil until softened.
\n5. Combine roasted squash, cooked quinoa, saut\u00e9ed onion mixture, and chopped pecans in a 9×13 inch baking dish.
\n6. Top with grated cheddar cheese (if using).
\n7. Bake for an additional 15-20 minutes or until the casserole is heated through and the cheese is melted.<\/p>\nButternut Squash and Cornbread Casserole<\/h2>\n
\nThis comforting casserole combines the natural sweetness of roasted butternut squash with the warmth of cornbread, perfect for a cozy fall evening.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1 cup yellow cornmeal
\n– 1\/2 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1\/2 cup heavy cream
\n– 1 cup shredded cheddar cheese
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Toss squash with 2 tablespoons of sugar and spread on a baking sheet. Roast for 30-40 minutes or until tender.
\n3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
\n4. Add melted butter, egg, heavy cream, and roasted squash to the dry ingredients. Mix until just combined.
\n5. Pour mixture into a 9×13-inch baking dish and top with shredded cheese.
\n6. Bake for 35-40 minutes or until cornbread is golden brown and set.<\/p>\nButternut Squash and Lentil Casserole with Tahini<\/h2>\n
\nWarm and comforting, this Butternut Squash and Lentil Casserole with Tahini is a perfect autumnal treat that combines the natural sweetness of roasted squash with the earthy flavor of lentils. This plant-based delight is sure to become a family favorite.<\/p>\n
\n– 1 cup brown or green lentils, rinsed and drained
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika (optional)
\n– 1\/4 cup tahini
\n– 2 cups vegetable broth
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Toss the squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet; roast for 45 minutes or until tender.
\n3. In a large pot, saut\u00e9 the onion and garlic in remaining 1 tablespoon olive oil until softened. Add lentils, cumin, smoked paprika (if using), and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
\n4. In a large bowl, combine roasted squash, cooked lentil mixture, and tahini. Season with salt and pepper to taste.
\n5. Transfer the casserole to a 9×13-inch baking dish and bake at 375\u00b0F (190\u00b0C) for an additional 20-25 minutes or until heated through.<\/p>\nButternut Squash and Brussels Sprouts Casserole<\/h2>\n
\nA comforting and flavorful side dish that combines the sweetness of roasted butternut squash with the earthiness of Brussels sprouts. This casserole is perfect for a cozy dinner or as a vegetarian main course.<\/p>\n
\n– 1 pound Brussels sprouts, trimmed and halved
\n– 2 tablespoons olive oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup grated cheddar cheese (optional)
\n– 1\/4 cup heavy cream or half-and-half (optional)<\/p>\n
\n2. Toss squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring occasionally, until tender.
\n3. In a separate skillet, saut\u00e9 onion and garlic until softened. Add roasted squash and Brussels sprouts to the skillet; stir to combine.
\n4. Transfer the mixture to a 9×13 inch baking dish. Top with cheese (if using) and drizzle with heavy cream or half-and-half (if using).
\n5. Bake for an additional 10-15 minutes, until hot and bubbly.<\/p>\nButternut Squash and Chorizo Casserole<\/h2>\n
\nThis hearty casserole combines the warm spices of chorizo with the comforting sweetness of roasted butternut squash, perfect for a cozy evening meal.<\/p>\n
\n– 1 lb chorizo sausage, sliced
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup breadcrumbs
\n– 2 tbsp olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Toss squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
\n3. In a large skillet, cook chorizo sausage over medium-high heat, breaking apart with a spoon, until browned. Remove from heat and set aside.
\n4. In the same skillet, add chopped onion and cook until translucent. Add garlic and cook for an additional minute.
\n5. In a 9×13 inch baking dish, combine roasted squash, cooked chorizo, and onion mixture. Top with cheddar cheese and breadcrumbs.
\n6. Drizzle remaining 1 tbsp olive oil over the top.
\n7. Bake at 375\u00b0F (190\u00b0C) for 20-25 minutes or until golden brown.<\/p>\nButternut Squash and Sage Casserole with Breadcrumbs<\/h2>\n
\nThis comforting casserole combines the sweetness of roasted butternut squash with the earthy flavor of sage, topped with a crunchy breadcrumb crust. Perfect for a cozy dinner or brunch.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, peeled and chopped
\n– 3 cloves garlic, minced
\n– 1 tsp dried sage
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Roast the butternut squash in a single layer on a baking sheet for 45 minutes, or until tender.
\n3. In a large skillet, saut\u00e9 the chopped onion and minced garlic until softened. Add dried sage and cook for 1 minute.
\n4. In a 9×13-inch baking dish, combine roasted squash, onion mixture, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste.
\n5. Bake for an additional 20-25 minutes or until the top is golden brown.<\/p>\nSummary<\/h2>\n