Country Squash Casserole Good Eats Cafe Recipes

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.

Steps:

• Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups.
• Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot.
• Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole.
• Add squash mixture and cover with another layer of crumbs. Dot generously with butter.
• Bake at 350* degrees 30 t0 40 minutes.

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.