For a more traditional “holiday feel” Butternut Squash Casserole… Sauté until the onions are soft, 1-2 minutes. Not too bad at all! Butternut Squash Casserole This butternut squash casserole is a fresher take on classic bread stuffing. In large saucepan, cover squash with water by 2 inches. Steam the butternut squash until very tender, about 20 minutes. If you are looking for a new dish to try this Thanksgiving, give this a go! This particular casserole is not limited to just butternut squash. It’s a healthy dose of fiber, has significant amounts of potassium, which is good for your bones, … Perfect as a vegetarian main dish or a great side dish as well. Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Heat a large skillet over medium-high heat. The crowning touch is plenty of roasted butternut dice to top it off. Pour onions and coconut milk over the rice mixture. Zucchini and butternut squash are the partner in crimes in this recipe. Plan on 12 or fewer months and make sure to store and seal each container properly. And if you don’t feel like tackling a butternut squash, (and can’t find one pre-cut like I did – shoutout to Trader Joe’s) then use a sweet potato instead. Add black beans, corn and tomato and stir together for additional 2-3 minutes. Use a fork, potato masher, or whisk to thoroughly mash. You can skip the squash and use pumpkin instead, or even potato. This flavorful butternut squash makes a great side dish for the holidays or to serve as a casserole along with any fall family meal. Butternut Squash Casserole With Sweet Potatoes and Rice (Vegan) A roasted butternut squash casserole sweetened with dried fruits and sweet potatoes, complemented by earthiness of … Add the beans to the squash … —Arlene Erlbach, Morton Grove, Illinois Place … Preheat the oven to 350°F. Stir well to combine. Peel sweet potatoes and add to a large mixing bowl with butternut squash. And this Butternut Squash Casserole is out to prove it! Add the onions and garlic. Roasted squash, leeks, and pearl onions fill it … Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. In a large casserole dish, combine cooked rice, spinach, cooked butternut squash, chickpeas. Recipe Notes. Recipe is from The Well Plated Cookbook.. Next level: f or extra decadence, in step 5, stir ½ to 1 cup of shredded Gruyère or fontina cheese into the filling with the Parmesan. An amazing casserole loaded with butternut squash, spinach and cheese. The butternut squash in this butternut squash casserole recipe also brings a lot to the table. Not a poblano fan? Butternut Squash Casserole (Vegan) Healthy Taste Of Life large sweet potato, balsamic vinegar, dried cranberries, extra virgin olive oil and 9 more Vegetarian Butternut Squash Casserole The Spruce salt, butternut squash, apples, vegan margarine, nutmeg, brown sugar and 2 more Lightly oil a 9x13-inch baking dish; set aside. Butternut Squash Enchilada Casserole What’s in the filling? Even though large quantities of butternut squash alone may be too many carbs for you, a heaping ½ cup serving of this easy butternut squash casserole is only 6.8 NET CARBS. 3 1/2 lbs butternut squash… Add more milk if needed (to make the butternut squash filling very creamy). Cover and bring to a boil. Butternut Squash and Duxelles Casserole Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. Casseroles are a great way to impart flavour into root vegetables. Add squash, coconut milk, salt & pepper and bring to a boil. No problem, swap them out for bell peppers. To make the super creamy white sauce, you just need a few ingredients.Vegan butter, flour, vegan cream cheese, green enchilada sauce, green chiles and vegan chicken broth. Heat oil in medium pot/large skillet over medium heat. Vegan Butternut Squash Casserole can last for months and months in the freezer. A food processor makes quick work of the chopping. Use vegan margarine instead of butter to easily make the dish vegan and dairy free. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. Reduce heat to medium-low. This recipe works just as well as a weeknight standby as it does on your Christmas table. Ingredients: Squash: 2 large butternut squash, halved Bake for 20 minutes. The brown sugar and cinnamon oat topping complement the naturally sweet squash perfectly. This is a very veggie hybrid of ever-popular holiday sides. This simple and comforting vegan casserole will remind you of macaroni and cheese. Cover and reduce … Add 2 to 3 inches of cold water to the pot and then add the butternut squash (see note). Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter… Butternut Squash Quinoa Casserole is a vegetarian recipe that you don’t want to miss! Bring to a boil and cook, uncovered, for 10 minutes. Variations for Butternut Squash Quinoa Casserole. Butternut Squash and Cranberry Casserole Serves 12. Not too bad at all! To make vegetarian: s wap the chicken for 2 (15- ounce) cans of rinsed- and- drained reduced sodium white beans, such as great Northern or cannellini beans. The best part is that it’s super simple to make and you’ll have leftovers for lunch or dinner the next day! Add bacon and cook until fat renders, about 3 minutes. Red onions, bell peppers, garlic, squash and jalapeños – this filling is veggie packed and filling even before you add in the beans and corn. When it’s time to put these meal prep … Butternut squash and other vegetables mixed together with quinoa makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family. Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, … This simple butternut squash casserole recipe combines sweet butternut squash with a touch of brown sugar and cinnamon and is finished with a buttery, crunchy topping. Add onions and cook until softened, 5-7 minutes. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. The squash was sweet and delicious, the cranberries slightly tart, aromatic with orange and jammy, and the struesel was the perfect touch, crunchy and satisfying. The mixture is extremely versatile—try it spread on toast as an appetizer. Cut the squash lengthwise into 4 wedges/pieces. Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper. It's sure to be a welcome addition to any Thanksgiving menu. (If using smaller squash, cut each squash in half lengthwise) Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright while baking.