Can you make squash casserole with acorn squash?

Question

I have some acorn squash, Can you make squash casserole with it? Please share your recipe with me. Thanls!

Answer 1

yes what ever you put in your other recipe just substitute your regular squash with your acorn squash.....I cook my squash and season it with butter and onion...Salt and pepper than when it gets done I add some crackers to the squash-pack it in a baking dish and add 3 diff rent kinds of cheese to it um good...and just bake enough to melt the cheese....god bless...

Answer 2

BAKED ACORN OR BUTTERNUT SQUASH two med. acorn squash (or butternut) two tbsp. butter, melted Nutmeg, salt and pepper to style Preheat oven to four hundred levels. Scrub Acorn squash (I select butternut). Cut in part lengthwise, scrape out seeds and stringy element. Place reduce facet down in frivolously greased pan. Bake for forty five mins. Remove from oven. Brush with melted butter, upload seasonings. Return to oven and bake quarter-hour longer. (Other herbs can be utilized like Season-all, and basil leaves. For a connoisseur contact, upload two slivered filberts for the final quarter-hour of baking.) wish this helped and well good fortune =)

Answer 3

Quick Ham with Acorn Squash


1 slice smoked ham, about 1 inch thick, 1 pound
1 tablespoon vegetable oil
1 can (8 ounces) pineapple slices
2 acorn squash, seeds and pulp removed, cut in 3/4-inch slices
salt
1/4 cup syrup from pineapple
1/2 cup pineapple preserves
2 teaspoons finely chopped crystallized ginger
PREPARATION:
Directions for ham and acorn squash
Slash fat around the edge of ham slice at 2-inch intervals to prevent curling. In a large skillet over medium heat, brown ham slice in vegetable oil. Turn ham; place pineapple slices on top of ham.
Cut acorn squash slices in halves. Sprinkle acorn squash with salt and arrange around ham. combine pineapple syrup with pineapple preserves and crystallized ginger; drizzle over ham, pineapple, and acorn squash. Cover and simmer on medium low for about 30 minutes, or until squash is tender. Spoon sauce over squash occasionally, and add a little more pineapple syrup or juice or water if too dry.

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Acorn Squash With Apple Stuffing

2 acorn squash
2 TBS melted butter or extra light olive oil
Salt
Cinnamon
1/4 cup raisins
1/4 cup sweet wine or concord grape juice
3 apples
4 TBS butter or extra light olive oil
1/4 cup brown sugar
1 TBSlemon juice
Halve the squashes and scoop out seeds and stringy interiors.
Brush cut surfaces with melted butter or oil and sprinkle with salt and cinnamon.
Place in baking pan with cut sides down.
Put 1/2 cup water in the pan, or enough to just cover the bottom of pan.
Bake squash 30 minutes in Preheated 350°F oven.
While squash is baking, soak raisins in wine or juice to plump.
Chop apples into 1/2" Cubes, peeled or unpeeled.
In small frying pan melt butter or heat oil and add apples.
Cook 3-5 minutes, until slightly wilted.
Stir in sugar and lemon juice.
When squash has cooked 30 minutes, turn cut sides up.
Drain the raisins, and add to the apple mixture.
Then fill squash cavities.
Cover and bake 20-30 minutes more or until tender.

Answer 4

try these...smile

SQUASH CASSEROLE

4 c. cooked & mashed (acorn - butternut)
1/4 c. grated carrot
1 can cream of chicken soup
1 c. sour cream
2 c. Pepperidge Farm stuffing
Plus 4 tbsp. melted butter

Put layer of stuffing in greased casserole. Combine all other ingredients. Pour over stuffing mix in pan. Top with remaining stuffing. Bake at 350 degrees until good and hot. Do not use frozen squash.

SQUASH CASSEROLE

1 1/2 quart buttered casserole. 10-12 servings. Preheated 400 degree oven.

4 lbs. acorn or butternut squash (about 4 c. cooked)
1/4 c. (1/2 stick) butter
2 tbsp. finely chopped green onion
1 tsp. crushed rosemary
1/2 tsp. salt
1/4 c. coarsely chopped pecans

Cut squash in half; remove seeds. Place cut side down in a large shallow baking dish. Pour in boiling water to a depth of 1/4 inch. Bake in a preheated 400 degree oven, 30-35 minutes or until tender. Scoop pout squash into a mixing bowl and beat, until smooth. Beat in butter, onion, rosemary and salt. Turn into casserole and sprinkle with chopped pecans. Return to oven 15-20 minutes or until thoroughly heated.
Note: If desired, assemble casserole ahead of time and refrigerate, covered. Bake in a preheated 400 degree oven, 25-30 minutes or until heated through

OLD-TIME SQUASH CASSEROLE

2 lbs. winter squash (Hubbard, acorn), cut into 1 inch pieces
1 clove garlic
1 tsp. salt
2 tbsp. butter
2 eggs
2 tsp. butter (melted)
2/3 c. chopped onions
1/2 c. water
1/4 c. evaporated milk
1 c. grated Cheddar cheese, divided
1/2 c. cracker crumbs

Preheat oven 350 degrees. Butter a 2 or 3 quart casserole dish.
In saucepan mix squash, garlic, onion, salt and water. Bring to simmer; cover and cook, adding small amounts of water if needed as liquid cooks away, until squash is tender, 20 to 30 minutes. Remove from heat. Drain well and mash hot squash mixture with 2 tablespoons of butter.

Beat together evaporated milk, eggs and beat into squash. Add all but 3 tablespoons of cheese and enough of cracker crumbs (1/4 cup) to thicken mixture. Combine remaining cracker crumbs with 2 tablespoons of butter and reserved 3 tablespoons of cheese. Sprinkle on top of casserole and bake until bubbly and browned, 30 to 35 minutes. Serves 6 to 8.

BAKED SQUASH AND APPLE CASSEROLE

1 sm. butternut or acorn squash, 2 lbs. or less
2 apples, cored, peeled, and sliced
1/4 c. brown sugar
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Pare, seed and cut squash into slices. Layer squash and apple slices in 7x11 baking dish. Blend other ingredients. Sprinkle over squash and apples. Cover and bake 45 minutes.

Acorn Squash Feta Casserole

This tasty recipe is from Taste of Home. The leftovers, if there are any, are great hot or cold!

6 servings 2 hours 25 min prep

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine
1/2 cup chopped green peppers
1/2 cup chopped sweet red peppers
2 eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 dash cayenne pepper (optional)
1/4 cup sunflower seeds


Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.