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.
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.
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.
Time 1h Yield 14 servings. Number Of Ingredients 5 Steps:
Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender.
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.
Time 1h40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Cut squash in half from top to bottom and scoop out seeds. Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish. Place the slices form both apples in the cavity of the squash. Drizzle honey over the apple slices. Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too. Top apple slices with the cranberries and chopped pecans. Dot with butter. Place in oven and bake 1-1/2 hours or until squash is fork tender.
Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350°F. Place the butternut squash in a bowl. Drizzle with olive oil and season generously with salt and pepper. Then, put the butternut squash in an oven-safe pan and roast for 30 minutes. Toss the butternut squash and add the sliced apples to the pan and roast for 20 more minutes. Distribute the sausage links over the top of the apples and butternut squash. Bake for an additional 20-25 minutes. Check to make sure the sausage is cooked through. Remove the pan from the oven and allow the dish to cool for 10 minutes before removing the sausages for slicing. Put the sliced sausages back in the pan and add optional garnishes. Serve.
Yield serves 6 Number Of Ingredients 12 Steps:
Preheat the oven to 400°F. Place the squash half, cut side down, in a pie tin or small baking dish with 1/2 inch of water. Bake, uncovered, until the flesh can be easily pierced with the tip of a paring knife, about 40 minutes, adding a little more water if necessary. When cool, scoop the flesh out of the skin. You should have about 1 cup. Pierce the sweet potato in several places with a fork. Place it in a pie tin or on a baking sheet and bake alongside the squash until tender when pierced, about 1 hour. When cool enough to handle, scoop the flesh out of the skin. You should have about 1 cup. Melt the butter in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the brandy and simmer for 1 to 2 minutes to burn off the alcohol. Add the squash, sweet potato, ginger, cinnamon, and stock. Bring to a simmer and cook gently for about 5 minutes to blend the flavors. In a blender or food processor, puree the contents of the pot until smooth. Pour into a clean pot. Whisk in the cream. Thin with additional stock if needed to achieve a pleasing soup consistency. Season to taste with salt and pepper. Let cool to room temperature. Preheat the oven to 425°F. On a lightly floured work surface, roll the puff pastry to a 1/8-inch thickness. Cut 6 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round). To guide you, invert a bowl onto the flattened pastry and cut around it. You can gather and reroll the scraps once. Put the rounds on a baking sheet and refrigerate for 20 minutes. Divide the soup among 6 ovenproof bowls. Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash. Bake until the pastry is puffed and golden brown, about 25 minutes. Serve immediately. Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, oak-aged white wine.
