Broccoli And Butternut Squash Casserole Recipes

BROCCOLI SQUASH BAKE

My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Broccoli Squash Bake image

Steps:

In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

Ingredients

2 cups fresh broccoli florets
3 tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
Dash cayenne pepper
2 tablespoons grated Parmesan cheese

LEMONY ROASTED BUTTERNUT SQUASH, MUSHROOMS, BROCCOLI, CARROTS

Make and share this Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots recipe from Food.com.

Provided by KerfuffleUponWincle

Categories Lemon

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots image

Steps:

Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
In a large bowl, combine the olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/lemon juice mixture.
Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.

Nutrition Facts : Calories 156.2, Fat 3.1, SaturatedFat 0.4, Sodium 260.7, Carbohydrate 31.9, Fiber 7.5, Sugar 9.2, Protein 6.1

Ingredients

1 small butternut squash (2 cups cut up)
8 ounces button mushrooms (leave whole)
1 broccoli (small crown)
3 large carrots (cut into 2-3-inch pieces)
1 tablespoon light olive oil
1 lemon (juiced)
1/2 teaspoon garlic powder
1 teaspoon ground coriander
1/4 teaspoon pepper
1/2 teaspoon salt
2 teaspoons raw sugar

BROCCOLI-&-SQUASH CASSEROLE

Make and share this Broccoli-&-Squash Casserole recipe from Food.com.

Provided by swirlycinnacakes

Categories Vegetable

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 9

Broccoli-&-Squash Casserole image

Steps:

Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure.
Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs.
Bake at 350° for 20 to 25 minutes or until golden.

Nutrition Facts : Calories 623.3, Fat 38.2, SaturatedFat 18, Cholesterol 135.1, Sodium 953.6, Carbohydrate 47.4, Fiber 2.9, Sugar 6.9, Protein 25.9

Ingredients

2 lbs fresh broccoli florets, cut into bite-size pieces
2 lbs yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or 4 tablespoons margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups shredded cheddar cheese
1/4 teaspoon pepper
3 cups fine dry breadcrumbs

SQUASH AND BROCCOLI STIR-FRY

Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Squash and Broccoli Stir-Fry image

Steps:

Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.

Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 14

Number Of Ingredients 8

Gluten-Free Broccoli and Squash Medley image

Steps:

Cook broccoli as directed on bag; set aside.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 6 g, TransFat 0 g

Ingredients

7 cups Frozen Broccoli Cuts
2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt

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Broccoli And Butternut Squash Casserole Recipes

BROCCOLI SQUASH BAKE

My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

LEMONY ROASTED BUTTERNUT SQUASH, MUSHROOMS, BROCCOLI, CARROTS

Make and share this Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots recipe from Food.com.

BROCCOLI-&-SQUASH CASSEROLE

Make and share this Broccoli-&-Squash Casserole recipe from Food.com.

SQUASH AND BROCCOLI STIR-FRY

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes.

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