1/12/2024 0 Comments Bake acorn squash casserole![]() ![]() Used unflavored/unsweetened soy milk in place of heavy cream, and all acorn squash. I’ve used both acorn and butternut squash - both great and you don’t have to peel them! I really love the taste of this recipe (and I put as many green things in a I can, this last time was blanches broccolini and spinach) and will try a version next time with a non-dairy milk instead of cream to see if I can cut down on the dairy. I love this recipe and have made it many times. ![]() At first, it doesn't seem like there is enough of a creamy topping but it steam cooks and you're left with a perfect amount of cheesy-ness. As another reviewer suggested I just mixed the whole thing together in the baking dish and poured the cream and cheese over it. Subbed fresh blanched collards for the kale and subbed pecorino/romano for the parmesan and only used 4 cloves of garlic (not 10!). I used a delicata (unpeeled) and a butternut (peeled). Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Meanwhile, wipe out skillet and melt remaining 3 Tbsp. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Step 2Ĭombine cream, three quarters of Parmesan, and 1½ tsp. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices. Stir in kale, red pepper flakes, and 1 Tbsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. butter in a large high-sided skillet over medium. Butter a 13x9" baking dish and arrange squash in dish. If you’ve been on the search for an easy, healthy recipe that’s actually delicious and one that even picky eaters will love, then this Spicy Southwest Butternut Squash Casserole is for you.Place racks in upper and lower thirds of oven preheat to 400°. Then close the lid and place in the freezer! To freeze, simply let the casserole completely cool and place in the refrigerator in an airtight container (without the lid) for an hour. Yes! Butternut Squash Casserole can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Zucchini, summer squash, sweet potatoes, sliced carrots, spinach, and cilantro are all delicious in this meal! Can you freeze butternut squash casserole? Want to make this recipe your own? Feel free to adjust the amount of seasoning and cheese to taste!Īnother way to make it your own is to add or sub veggies. Cheesy Chicken Spaghetti Squash Casserole (Freezer Meal).Healthy Chicken Broccoli Pasta Casserole.Use pre-cut or frozen butternut squash to help save time.Cook the butternut squash in the casserole dish just until soft, but not too soft (as it will continue to cook with the other ingredients).Prep the ground beef ahead of time so that it’s ready to go!.Tips for making the BEST butternut squash casserole Top with remaining cheese and continue to bake! Mix in the beans, ground beef, half of the cheese, and kale.Ĥ. Combine the squash, bell pepper and oil in a casserole dish, then bake.ģ. ![]() This Spicy Southwest Butternut Squash Casserole tastes like an enchilada casserole and is incredibly easy to make! Here’s a quick overview of how to make it:ġ. TIP: Adjust the spicy level of this recipe by adding more (or less) crushed red pepper! How to make a butternut squash casserole Spicy Southwest Seasoning – Paprika, garlic, salt, pepper, and crushed red pepper (optional) make up this savory and delicious seasoning. So yummy!Ĭhopped Kale – I’m loving chopped kale in this recipe for added protein and a crunchy texture that takes it to the next level! Shredded Cheese – The cheese in this recipe brings the butternut squash casserole together. Ground Beef – You can also use ground turkey or chickpeas for a protein options. Here’s what you’ll need:īutternut Squash – Fresh, frozen, or pre-cut butternut squash all work great!īell Pepper – Chop or slice a bell pepper for yummy flavor and nutrition!īlack Beans – Pinto or red beans are also a great substitute. I love that the ingredients for this recipe are SO simple and easy to find.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |