Southern Baked Yellow Squash

Southern Baked Yellow Squash

PREHEAT OVEN TO 375*F
PRE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
SERVINGS: 10

Recipe courtesy of All Recipes

Recipe courtesy of All Recipes

INGREDIENTS

  • 3 pounds yellow fresh summer squash, cut into 1-inch cubes
  • 1/2 cup dry bread crumbs
  • 1/2 cup chopped onion
  • 2 farm eggs
  • 1/4 cup butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry bread crumbs

DIRECTIONS

  • Preheat oven to 375*F. Grease a 2-quart baking dish.
  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
  • Enjoy!

Vegetable Lasagna with Butternut Bechamel

Vegetable Lasagna with Butternut Bechamel

PREHEAT OVEN TO 375*F
HANDS ON TIME: 36 MINUTES
TOTAL TIME: 1 HOUR, 34 MINUTES
SERVINGS: 6

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 3 cups cubed peeled fresh butternut squash
  • 1 cup plus 1 tablespoon organic vegetable broth, divided
  • 1 cup fat-free milk
  • 4 fresh garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • 2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
  • 3 ounces part-skin mozzarella cheese, shredded (about 3/4 cup), divided
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 3/4 cup)
  • 1 pound sliced cremini mushrooms
  • 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
  • 3 tablespoons pine nuts, toasted and chopped
  • Cooking spray
  • 6 whole-wheat lasagna noodles, cooked
  • 3/4 cup part-skim ricotta cheese
  • 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)

DIRECTIONS

  • Preheat oven to 375*F.
  • Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
  • Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyere cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushroom; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
  • Spread 1/2 cup squash sauce in bottom of a broiler-safe 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375*F for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
  • Preheat broiler to high. Keep lasagna in oven.
  • Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.
  • Enjoy!