Baked Squash Recipes

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SOUTHERN BAKED YELLOW SQUASH

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Provided by Melissa Hamilton

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h35m

Yield 10

Number Of Ingredients 10



Southern Baked Yellow Squash image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g

3 pounds yellow summer squash, cut into 1-inch cubes
½ cup dry bread crumbs
½ cup chopped onion
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup butter, melted
¼ cup dry bread crumbs

SIMPLE ROASTED BUTTERNUT SQUASH

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4



Simple Roasted Butternut Squash image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

BAKED SPAGHETTI SQUASH

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8



Baked Spaghetti Squash image

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

BAKED BUTTERNUT SQUASH

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4



Baked Butternut Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

BAKED ACORN SQUASH

This is a very easy and yummy vegetable side dish to make!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5



Baked Acorn Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash in a shallow baking pan, cut side down.
  • Bake in preheated oven for 30 minutes, or until tender.
  • Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
  • Bake for 20 minutes more.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g

2 acorn squash, halved and seeded
salt and pepper to taste
¼ cup butter, diced
6 tablespoons firmly packed brown sugar
½ teaspoon ground cinnamon

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