Best 10 Branch Ranch Baked Squash Recipes

BAKED PARMESAN BREADED SQUASH

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

CRISPY OVEN BAKED SQUASH

Steps:

• Preheat the oven to 400 degrees
• Spray a large baking sheet with cooking spray and set aside.
• Thinly slice the squash and place in a bowl of water.
• Combine the cornmeal, breadcrumbs, parmesan and spices in a bowl and mix well.
• Dip each squash slice in the breading and turn so they are evenly coated.
• Place in a single layer on a baking sheet.
• Bake 15 minutes and check, if the squash is beginning to brown slightly and begin to crisp turn the squash and bake 10-15 minutes more until crispy. If after 15 minutes if the squash is NOT beginning to brown and crisp bake another 5-7 minutes and check again.
• Remove from the oven when both sides of the squash is crispy and the moisture has evaporated. Note: the thickness of your squash slices will determine cooking time, that is why the cooking time can vary for this recipe.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

TWICE-BAKED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
• Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

ROASTED SQUASH WITH PARMESAN

Steps:

• Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
• Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
• Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
• Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
• Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

SUPER SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
• Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
• Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

CAROL RYAN'S BAKED SQUASH

Steps:

• Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.
• Trim and slice the squash in rounds about 3/4 inch thick. Bring about an inch of water to a boil in a medium-size saucepan over medium-high heat. Add the squash slices, cover the pan and steam just until tender, 7 to 10 minutes. Drain the squash, reserving the liquid for another use, like making a broth.
• Heat the 3 tablespoons of butter in a saucepan. Add the sour cream and stir to mix well. Fold chives and onion into sour-cream mixture. Add egg yolk and stir to incorporate thoroughly. Taste, and add salt and pepper.
• Arrange squash slices in an overlapping layer in the casserole. Pour sour-cream mixture over the squash so that each slice has some sour cream on it. Sprinkle bread crumbs and Parmesan cheese over slices.
• Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.

FRENCH BAKED ZUCCHINI AND YELLOW SQUASH

Steps:

• Heat Oven to 350 degrees.
• In medium saucepan, bring 2 quarts water to a boil.
• Add the sliced squash and zucchini and cook until tender-crisp.
• Drain the liquid from the squash.
• Cook the bacon until it is crisp in a 10-inch skillet.
• Remove the bacon from the skillet and reserve.
• Add chopped onion to bacon drippings.
• Saute until onion is transparent.
• Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
• Mix well.
• Remove from the heat.
• Fold in the squash and transfer to a buttered 2 quart baking dish.
• Cover the dish and bake for 30 minutes.
• Remove the cover and sprinkle the top with cheese.
• Place it under the broiler to lightly brown the cheese.

BACON RANCH SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees F.
• Place 3 cups of water into a 9x13-inch glass baking pan.
• Place the whole spaghetti squash in the pan with water and cover with aluminum foil.
• Bake for 1 hour.
• Remove spaghetti squash from the oven and carefully cut in half.
• Scoop seeds out of the center of the squash and shred with a fork.
• Place the shredded spaghetti squash in a bowl with the bacon.
• Add the ranch packet and mix until fully combined.
• Serve warm.

BRANCH RANCH BAKED SQUASH RECIPE

Steps:

• Preheat oven to 350 degrees. Slice squash in half lengthwise. Place cut side up in 8 x 8 glass baking dish. Thinly slice onion and sprinkle over squash. Add water and cover with plastic wrap. Make a small slit in plastic wrap and microwave 4-5 min. until slightly cooked. Uncover and drain off any liquids. Level off squash in pan, sprinkle with salt and pepper, and pour just enough evaporated milk over squash to come to the top of squash. Do not completely cover. Dot with butter and bake until cooked through and lightly browned, about 35 to 40 min.