SQUASH AND SPINACH PIEROGI CASSEROLE
This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.
CARAMELISED SQUASH & SPINACH LASAGNE
Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper
Provided by Cassie Best
Categories Dinner
Time 2h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
- Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
- Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
- Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
- Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.
Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
YELLOW SQUASH AND SPINACH CASSEROLE
Make and share this Yellow Squash and Spinach Casserole recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
- Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 126.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 12.9, Sodium 446.7, Carbohydrate 11, Fiber 3.6, Sugar 2.8, Protein 6.2
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
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