Best 10 Autumn Squash Pepper Casserole Recipes
As the autumn season brings an abundance of fresh and flavorful squashes and peppers, it's the perfect time to create a hearty and delicious casserole that captures the essence of the fall harvest. With a variety of squash options available, such as butternut, acorn, and kabocha, and the vibrant sweetness of bell peppers, this dish promises a symphony of flavors. Whether you prefer a creamy, cheesy casserole or a more rustic, herb-infused one, there's a recipe out there to suit every palate. Discover the best autumn squash pepper casserole recipe that will warm your heart and tantalize your taste buds, making it a perfect addition to your seasonal gatherings.
Let's cook with our recipes!
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Side Dish Casseroles Squash Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
AUTUMN BUTTERNUT SQUASH CASSEROLE
A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.
Provided by RMartino
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g
EDDIE'S SQUASH AND PEPPER CASSEROLE
This vegan casserole is full of color! The sauce used has a wonderfully creamy texture and taste. An extremely healthy take on the classic macaroni casserole.
Provided by Eddie Mars
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h33m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place macaroni in a casserole dish.
- Place 2 cups chopped buttercup squash and acorn squash in a microwave-safe bowl. Microwave until tender, about 90 seconds. Transfer to the casserole dish. Repeat with the remaining portions of chopped squash. Add 3/4 of the chopped onion, Fresno chiles, and green chiles; mix well. Sprinkle bread evenly on top of the vegetables.
- Place the remaining chopped onion, beans, soy milk, vegetable stock, mushrooms, lemon, tahini, olive oil, miso paste, nutritional yeast, chile powder, sage, and cayenne pepper in a blender. Blend until creamy. Pour sauce over the bread and vegetables until thoroughly doused. Season with black pepper.
- Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 69.3 g, Fat 11.7 g, Fiber 13.8 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 519.6 mg, Sugar 11.9 g
AUTUMN SQUASH & PEPPER CASSEROLE
Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.
Provided by MindiLouWho
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cut squash into 1-inch cubes if too large.
- In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
- Bake squash approximately 50 minutes until tender.
- *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
Nutrition Facts : Calories 157.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 75.3, Carbohydrate 30.7, Fiber 5.7, Sugar 7.4, Protein 4.6
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Squash Casserole
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
SUMMER SQUASH, CARROT AND BELL PEPPER CASSEROLE
It's about time for the summer vegetables to begin showing up. This is a tasty side dish in which to use some of them. I have had this recipe for years.
Provided by Trisha W
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook all vegetables together in boiling, salted water for 5 minutes.
- Drain.
- Combine sour cream and soup.
- Fold in vegetables.
- Combine stuffing mix and melted butter.
- Spread half of the stuffing mixture in a greased 12x7 baking dish.
- Spoon vegetable mixture on top and cover with the remaining stuffing mix.
- Bake at 350 degrees about 30 minutes.
Nutrition Facts : Calories 659.6, Fat 41.5, SaturatedFat 23.8, Cholesterol 92.5, Sodium 1598.5, Carbohydrate 62, Fiber 5.3, Sugar 10.8, Protein 12.8
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
Categories Pepper Vegetable Bake Vegetarian Butternut Squash Fall Gourmet
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
- In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
- Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
AUTUMN SQUASH
I make this pretty dish with squash from my garden. It has a delicious, crunchy topping.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper., Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
AUTUMN SQUASH CASSEROLE
Make and share this Autumn Squash Casserole recipe from Food.com.
Provided by Annacia
Categories Apple
Time 1h
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water.
- Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
- Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
- Spread the apples in a 3-quart casserole.
- Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
- Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 265.7, Fat 12.9, SaturatedFat 5.9, Cholesterol 22.9, Sodium 143.9, Carbohydrate 40, Fiber 4.4, Sugar 28, Protein 2.1
MY SQUASH AND PEPPER CASSEROLE
This is just a casserole I made up when I didn't want to serve just the squash and peppers that come in the frozen package. I am posting it for nutritional value.
Provided by JohnsCutie
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook the squash and peppers according to the package directions.
- Place the squash in the casserole dish you will be using(I use an 8 x 8 dish).
- Add the other ingredients. I just add them according to the way they are listed, but add them however works for you.
- Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers.
- Bake for approximately 30 minutes.
Nutrition Facts : Calories 344.5, Fat 20.4, SaturatedFat 8.7, Cholesterol 89.7, Sodium 681.6, Carbohydrate 32.4, Fiber 1.8, Sugar 4.9, Protein 8.5
Tips:
- Selecting the Best Squash: Choose firm, unblemished squash with deep, rich colors. Look for varieties like butternut squash, acorn squash, or kabocha squash for this recipe.
- Roasting the Squash: Roasting the squash beforehand intensifies its natural sweetness and flavor. Make sure to roast the squash until it's tender and caramelized.
- Choosing Bell Peppers: Select colorful bell peppers for visual appeal and a variety of flavors. Red, orange, and yellow peppers work well.
- Sautéing the Vegetables: Sautéing the onions, peppers, and garlic adds depth of flavor to the casserole. Cook until the vegetables are soft and aromatic.
- Seasoning the Casserole: Don't be afraid to experiment with seasonings. The recipe suggests salt, pepper, paprika, and cumin, but you can also add chili powder, smoked paprika, or Italian seasoning.
- Choosing Cheese: Use a good quality cheese that melts well. Sharp cheddar, Monterey Jack, or a blend of cheeses all work well.
- Baking the Casserole: Bake the casserole until the cheese is melted and bubbly and the top is golden brown. Keep an eye on it to prevent overcooking.
Conclusion:
This autumn squash and pepper casserole is a delicious and comforting dish perfect for fall gatherings. The combination of roasted squash, sautéed vegetables, and melted cheese creates a flavorful and satisfying meal. It's also a great way to use up seasonal produce. With its vibrant colors and delectable flavors, this casserole is sure to be a hit at your next potluck or family dinner.
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