Crumb Topped Butternut Squash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
• Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Steps:

• Heat oven to 350° F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth. Spread in pan.
• Bake uncovered about 50 minutes or until squash is tender.
• Set oven control to broil. Mix bread crumbs and broth; sprinkle over squash. Broil squash with top about 4 inches from heat about 3 minutes or until bread crumbs are brown.

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

Steps:

• Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

Steps:

• Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, and season with coarse salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.
• Reduce heat to medium; add remaining tablespoon oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer the shallots to baking dish along with parsley and stock; stir well to combine. Cover dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.
• Meanwhile, place flour, sugar, thyme, and table salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.
• Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
• In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
• In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.