Best 2 Harvest Squash Casserole Recipes

Autumn is here, and with it comes the abundance of harvest squash. This versatile vegetable can be used in a variety of dishes, from soups and stews to casseroles and pies. One of the most popular ways to enjoy harvest squash is in a casserole. Harvest squash casserole is a classic dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste. Whether you prefer it sweet or savory, there is a harvest squash casserole recipe out there for you. Read on to explore some of the most delicious and easy-to-make harvest squash casserole recipes that will surely warm your heart and satisfy your taste buds.

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HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Harvest Yellow & Zucchini Squash & Beef Casserole image

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste) or 1/4 cup margarine (or less, to taste)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

Steps:

Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
Drain any fat, then season meat mixture with salt and pepper to taste.
Add the squash to the beef using a slotted spoon, and reduce heat to low.
Beat together eggs, then whisk in mayo- add this mixture to the skillet.
Stir in the cheese and the cooked rice.
Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
Bake in a preheated oven at 350 F for about 15-20 minutes.
Note: The original version of this recipe called for a whopping 1 whole stick of butter!
I have always used at most the 1/2 stick and as little as 2 tablespoons.
-it is based on your preferences.
I also always use real, unsalted butter.

HARVEST SQUASH CASSEROLE

Harvest Squash Casserole image

This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large butternut squash (about 6 pounds), peeled, seeded and cubed
1 large onion, finely chopped
1 tablespoon butter
2 garlic cloves, minced
3 eggs, lightly beaten
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 cup chopped fresh or frozen cranberries
3/4 cup chopped pecans
TOPPING:
2 cups soft whole wheat bread crumbs
2 tablespoons butter, melted

Steps:

Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 273 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 593mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 10g fiber), Protein 7g protein.

Tips:

Choose the right squash: Look for firm, heavy squash with deep-colored skin for the best flavor.
Don't overcook the squash: Cook it until it's tender but still slightly firm to avoid a mushy casserole.
Use a variety of cheeses: A combination of cheeses, such as cheddar, Parmesan, and mozzarella, will give the casserole a rich and complex flavor.
Add some spice: A pinch of cayenne pepper or chili powder will add a bit of heat to the casserole.
Don't be afraid to experiment: Feel free to add other vegetables to the casserole, such as corn, zucchini, or bell peppers. You can also try different herbs and spices to create your own unique flavor.

Conclusion:

Harvest squash casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover squash and it's also a perfect meal for a cold fall or winter day. With so many variations to choose from, you're sure to find a recipe that you'll love. So next time you have some squash on hand, give harvest squash casserole a try. You won't be disappointed!