Author: recipes44

Are you tired of feeling like you’re stuck in a rut when it comes to cooking with sweet potatoes? Do you find yourself making the same old mashed or roasted dishes over and over again? Well, we’re here to change that! With their natural sweetness and versatility, sweet potatoes are the perfect ingredient for a wide range of creative recipes. And what better way to use up leftover sweet potatoes than by transforming them into something entirely new?

From breakfast to dinner, and even dessert, we’ve scoured the internet for the most innovative and delicious ways to repurpose leftover sweet potatoes. Whether you’re looking for a quick and easy snack or a hearty meal to impress your friends and family, we’ve got you covered. In this article, we’ll be sharing 20 creative recipes that showcase the amazing versatility of sweet potatoes. From classic comfort food dishes to international flavors and unexpected twists, get ready to take your cooking game to the next level with these mouthwatering leftover sweet potato recipes!

Sweet Potato Breakfast Hash

Start your day with a hearty and delicious breakfast hash made with sweet potatoes, crispy bacon, and scrambled eggs. This recipe is perfect for a weekend brunch or a quick weeknight meal.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 4 eggs
– 1 small onion, diced
– 1 clove of garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes with a pinch of salt and spread on a baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, scramble the eggs in a bowl and set aside.
5. In a large skillet, cook the diced onion and minced garlic over medium heat until softened.
6. Add the crumbled bacon to the skillet and stir to combine.
7. Add the roasted sweet potatoes to the skillet and toss with the bacon mixture.
8. Make 2-3 wells in the hash and pour in the scrambled eggs.
9. Cook for an additional 5 minutes, or until the eggs are set.

Cooking Time: 30-35 minutes

Sweet Potato Pancakes

Sweet Potato Pancakes Recipe

Start your day with a delicious twist on traditional pancakes using sweet potatoes! These fluffy and flavorful treats are perfect for breakfast or brunch.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Honey or maple syrup for serving (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add mashed sweet potatoes, milk, egg, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Drop tablespoon-sized batter onto the pan.
4. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry. Flip pancakes and cook for an additional 1-2 minutes, or until golden brown.
5. Serve warm with honey or maple syrup, if desired.

Cooking Time: 10-12 minutes

Yield: 8-10 pancakes

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos: A flavorful and nutritious twist on traditional tacos!

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat cumin over medium-high heat. Add onion and garlic; cook for 2-3 minutes or until softened.
4. Add black beans to the skillet and stir to combine with the onion mixture. Season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted sweet potato, black bean mixture, and desired toppings onto each tortilla.

Cooking Time: 35-40 minutes

Sweet Potato Shepherd’s Pie

This recipe puts a delicious spin on the traditional shepherd’s pie by swapping out regular mashed potatoes for sweet potato goodness. The result is a sweet and savory dish that’s perfect for a cozy night in.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 1 pound ground beef or lamb
– 1 cup frozen peas and carrots
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil the sweet potatoes until tender, then mash with butter and season with salt and pepper.
3. In a large skillet, cook the ground beef or lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, peas and carrots, beef broth, tomato paste, Worcestershire sauce, and thyme to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Transfer the meat mixture to a 9×13 inch baking dish. Top with the mashed sweet potatoes.
6. Bake for 25-30 minutes or until the sweet potatoes are golden brown.

Cooking Time: 40-50 minutes

Sweet Potato and Kale Soup

This comforting soup is a perfect blend of sweet potatoes’ natural sweetness and kale’s earthy flavor, making it a delicious and nutritious meal for any time of the year.

Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups of chicken or vegetable broth
– 2 cups of kale leaves, stems removed and chopped
– 1/2 teaspoon of ground cumin
– Salt and pepper to taste
– Optional: 1 tablespoon of olive oil

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the diced sweet potatoes, broth, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
3. Stir in chopped kale leaves and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Sweet Potato Gnocchi

Get ready to fall in love with these soft and pillowy sweet potato gnocchi! This recipe is a twist on the classic Italian dish, using sweet potatoes instead of regular potatoes for added natural sweetness.

Ingredients:

– 2 large sweet potatoes
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– 1 teaspoon salt
– Water as needed

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. Let the sweet potatoes cool, then peel and mash in a bowl.
4. Mix in flour, semolina flour, egg, and salt.
5. Knead the dough on a floured surface until smooth.
6. Divide the dough into 4 equal pieces and roll each into a long rope.
7. Cut the ropes into 1-inch (2.5 cm) pieces to form the gnocchi.
8. Cook in boiling water for 3-5 minutes, or until they float to the surface.

Cooking Time: 15-20 minutes

Sweet Potato and Chickpea Curry

This hearty and flavorful curry is a perfect blend of sweet and savory flavors, making it a delicious and nutritious meal option for any time. With the natural sweetness of sweet potatoes and the creamy texture of chickpeas, this recipe is sure to become a new favorite.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until onions are translucent.
3. Add sweet potatoes and chickpeas to the saucepan. Stir well to combine.
4. Pour in coconut milk and season with salt and pepper.
5. Bring to a simmer and cook for 20-25 minutes or until sweet potatoes are tender.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Sweet Potato Brownies

Take your brownie game to the next level with these moist and fudgy sweet potato brownies, packed with the natural sweetness of roasted sweet potatoes.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup (200g) unsalted butter, at room temperature
– 1/2 cup (100g) sugar
– 1/4 cup (50g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (120g) dark chocolate chips
– 2 large eggs

Instructions:

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine mashed sweet potatoes, butter, sugar, and eggs. Beat until smooth.
4. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
5. Fold in the melted chocolate and flour mixture into the sweet potato mixture.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Cooking Time: 25-30 minutes

Sweet Potato and Quinoa Salad

This hearty salad combines the natural sweetness of roasted sweet potatoes with the nutty flavor of quinoa, perfect for a healthy lunch or dinner. With its vibrant colors and satisfying texture, it’s sure to become a new favorite.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook quinoa according to package instructions using 2 cups water or broth. Fluff with fork.
3. In a large bowl, combine roasted sweet potatoes, cooked quinoa, parsley, remaining olive oil, and apple cider vinegar. Toss to combine.
4. Season with salt and pepper to taste.

Cooking Time: 35-40 minutes

Sweet Potato Casserole Muffins

These moist and flavorful muffins combine the comfort of sweet potato casserole with the convenience of a portable snack. Perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cooking Time: 20-25 minutes

Sweet Potato and Bacon Frittata

A delicious breakfast or brunch option that combines the natural sweetness of sweet potatoes with the savory flavor of crispy bacon. This recipe is perfect for a special occasion or a lazy Sunday morning.

Ingredients:

– 2 large eggs
– 1 medium-sized sweet potato, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. In a non-stick skillet, sauté diced sweet potatoes over medium heat until tender, about 5 minutes.
4. Add crumbled bacon and cook for an additional minute.
5. Pour in the egg mixture and stir gently to combine with the sweet potato and bacon mixture.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until eggs are set.
7. Remove from oven and sprinkle with shredded cheese (if using). Garnish with chopped parsley (if desired).

Cooking Time: 20-25 minutes
Servings: 4-6

Sweet Potato and Spinach Quesadillas

These quesadillas combine the natural sweetness of roasted sweet potatoes with the savory flavor of wilted spinach, all wrapped up in a crispy tortilla. Perfect for a quick and satisfying meal or snack.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 package frozen chopped spinach, thawed and drained
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil and roast for 20-25 minutes, or until tender.
3. In a pan, heat spinach over medium heat until wilted.
4. Place a tortilla in the pan, top with roasted sweet potatoes, wilted spinach, and cheddar cheese.
5. Fold tortilla in half and cook for 2-3 minutes on each side, or until crispy and melted.
6. Repeat with remaining ingredients.

Cooking Time: 30-40 minutes

Sweet Potato and Lentil Stew

Warm up with this hearty and comforting stew, packed with the natural sweetness of sweet potatoes and the earthy goodness of lentils. Perfect for a cozy night in or a nutritious meal prep option.

Ingredients:

– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sweet potatoes, lentils, vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
3. Season with salt and pepper to taste.
4. Garnish with chopped cilantro, if desired.

Cooking Time: 45-50 minutes

Sweet Potato and Marshmallow Bars

Sweet Potato and Marshmallow Bars: A Delicious Twist on Classic S’mores

These Sweet Potato and Marshmallow Bars combine the natural sweetness of sweet potatoes with the fluffy texture of marshmallows, all wrapped up in a crispy graham cracker crust. Perfect for a unique dessert or snack.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup marshmallows
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 1 cup graham cracker crumbs

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together sugar, flour, and salt.
3. Add mashed sweet potatoes, melted butter, and vanilla extract. Mix until smooth.
4. Press half of the mixture into prepared baking dish.
5. Top with marshmallows.
6. Spread remaining sweet potato mixture over marshmallows.
7. Bake for 25-30 minutes or until lightly golden brown.

Cooking Time: 25-30 minutes

Sweet Potato and Cheddar Biscuits

A delightful twist on traditional biscuits, these sweet potato and cheddar treats are perfect for a comforting breakfast or brunch. The natural sweetness of the sweet potatoes pairs beautifully with the richness of the cheddar cheese.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated cheddar cheese
– 1/2 cup heavy cream

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add the mashed sweet potatoes, cold butter, and cheddar cheese. Mix until a dough forms.
4. Gradually add the heavy cream, mixing until the dough comes together in a ball.
5. Roll out the dough to about 1 inch (2.5 cm) thickness. Cut into desired shapes.
6. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Sweet Potato and Pecan Pie

This unique pie combines the natural sweetness of sweet potatoes with the richness of pecans, creating a delightful dessert perfect for fall gatherings.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/4 cup light brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, whisk together mashed sweet potatoes, granulated sugar, light brown sugar, melted butter, eggs, vanilla extract, and salt until smooth.
3. Stir in pecan halves.
4. Pour mixture into a 9-inch pie dish lined with parchment paper.
5. Bake for 45-50 minutes or until the crust is golden brown and the filling is set.

Cooking Time: 45-50 minutes

Sweet Potato and Turkey Chili

This hearty chili recipe combines the natural sweetness of sweet potatoes with the savory flavor of turkey, creating a deliciously comforting dish perfect for a chilly day. With minimal prep time and a short cooking duration, this recipe is ideal for busy weeknights or weekend meals.

Ingredients:

– 1 lb ground turkey
– 2 medium sweet potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Water, as needed

Instructions:

1. In a large pot or Dutch oven, cook the turkey over medium-high heat, breaking it up with a spoon, until no longer pink, about 5-7 minutes.
2. Add the sweet potatoes, onion, garlic, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, kidney beans, cumin, smoked paprika, salt, and pepper.
4. Add water as needed to achieve desired consistency.
5. Simmer the chili for 20-25 minutes or until the sweet potatoes are tender.

Cooking Time: 45-50 minutes

Sweet Potato and Coconut Curry Soup

This creamy and comforting soup combines the natural sweetness of sweet potatoes with the rich flavors of coconut milk and Indian spices, making it a perfect treat for any time of year.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger in a little oil until softened.
2. Add the sweet potatoes, coconut milk, vegetable broth, and curry powder. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Sweet Potato and Avocado Toast

Sweet Potato and Avocado Toast Recipe

Transform your morning toast into a nutritious and delicious treat with this simple recipe featuring roasted sweet potatoes and creamy avocados.

Ingredients:

– 2 ripe avocados, sliced
– 1 large sweet potato, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 4 slices whole grain bread (e.g. baguette or ciabatta)
– Optional: red pepper flakes for added spice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and any desired red pepper flakes. Roast in the oven for 20-25 minutes, or until tender.
3. Toast bread until lightly browned.
4. Spread mashed avocado on top of toasted bread.
5. Top with roasted sweet potato, slicing into wedges if needed.
6. Serve immediately and enjoy!

Cooking Time: 20-25 minutes (sweet potato) + 2-3 minutes (toasting bread)

Sweet Potato and Chocolate Chip Cookies

These soft-baked cookies combine the natural sweetness of sweet potatoes with the richness of dark chocolate chips, making them a perfect treat for any time of day.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup dark chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla extract.
4. Add mashed sweet potatoes and mix until well combined.
5. Gradually add flour, baking soda, and salt. Mix until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-15 minutes or until lightly golden.

Cooking Time: 12-15 minutes

Summary

Discover 20 creative ways to use up leftover sweet potatoes with these delicious recipes! From breakfast dishes like Sweet Potato Breakfast Hash and Sweet Potato Pancakes, to savory options like Sweet Potato Shepherd’s Pie and Sweet Potato and Black Bean Tacos, there’s something for everyone. You’ll also find sweet treats like Sweet Potato Brownies and Sweet Potato Marshmallow Bars, as well as comforting soups and stews. Get creative with these innovative recipes and reduce food waste while enjoying a variety of flavors and textures.

The humble rutabaga, often overlooked in favor of its more famous cousins like potatoes and carrots, is actually a versatile root vegetable that can be transformed into a deliciously savory dish. When mashed with cream and butter, it becomes a culinary superstar, boasting a unique flavor profile that’s both earthy and buttery at the same time. In this article, we’ll explore 18 different creamy mashed rutabaga recipes, each one showcasing a unique twist on this beloved side dish.

From classic combinations like garlic herb and parmesan cheese to more adventurous pairings like maple glaze and spicy chili flakes, there’s something for everyone in this collection of mouthwatering recipes. Whether you’re a seasoned cook or just looking for inspiration for your next dinner party, these creamy mashed rutabaga recipes are sure to delight.

Garlic Herb Mashed Rutabaga

Elevate your mashed potato game with this flavorful and nutritious alternative: Garlic Herb Mashed Rutabaga! This side dish is perfect for a comforting meal or a special occasion.

Ingredients:

– 1 large rutabaga, peeled and cubed
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– 2 tablespoons unsalted butter
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Boil the rutabaga in a large pot of salted water until tender, about 15-20 minutes.
2. Drain and return the rutabaga to the pot with the garlic, chicken broth, butter, and parsley.
3. Mash with a potato masher or a fork until smooth and creamy.
4. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Creamy Parmesan Mashed Rutabaga

A creamy and flavorful twist on classic mashed potatoes, this recipe showcases the natural sweetness of rutabaga paired with the savory richness of parmesan cheese.

Ingredients:

– 1 large rutabaga, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the rutabaga is tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add the butter, heavy cream, and Parmesan cheese.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Brown Butter Mashed Rutabaga

Elevate your side dish game with this comforting recipe that combines the natural sweetness of rutabaga with the nutty flavor of brown butter. This creamy mash is perfect for accompanying roasted meats, sautéed vegetables, or as a standalone treat.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 4 tablespoons unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: garlic powder or grated cheddar for added flavor

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss rutabaga cubes with salt and pepper on a baking sheet, roasting for 30-40 minutes until tender.
3. In a large skillet, melt butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma (about 5-7 minutes).
4. Drain roasted rutabaga and mash in a bowl with the brown butter, heavy cream or half-and-half, and optional flavorings. Season to taste.
5. Serve warm.

Cooking Time: Approximately 45-50 minutes

Roasted Garlic Mashed Rutabaga

Elevate your side dish game with this flavorful and creamy roasted garlic mashed rutabaga recipe. With just a few simple ingredients, you’ll be rewarded with a deliciously comforting accompaniment to your favorite meals.

Ingredients:

– 2-3 large rutabagas
– 1/4 cup unsalted butter, softened
– 1 head of garlic, separated into individual cloves
– 1/2 cup whole milk or heavy cream
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the rutabagas in half and place them on a baking sheet lined with parchment paper.
3. Drizzle with a little bit of water and cover with aluminum foil.
4. Roast for 45-50 minutes, or until the rutabagas are tender when pierced with a fork.
5. Remove from oven and let cool slightly.
6. Squeeze roasted garlic cloves into a bowl, then mash with butter and milk until smooth.
7. Add mashed rutabaga to the bowl and mix until well combined. Season with salt and pepper to taste.

Cooking Time: 1 hour 15 minutes

Maple Glazed Mashed Rutabaga

Maple Glazed Mashed Rutabaga: A Sweet and Savory Twist on a Classic Comfort Food

Elevate your mashed rutabaga game with this easy and flavorful recipe that combines the natural sweetness of rutabaga with the richness of maple syrup.

Ingredients:

• 2 large rutabagas, peeled and cubed
• 1/4 cup unsalted butter
• 1/4 cup pure maple syrup
• Salt to taste
• 2 tablespoons heavy cream (optional)

Instructions:

1. Place the cubed rutabaga in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add the butter, maple syrup, salt, and heavy cream (if using). Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Bacon Cheddar Mashed Rutabaga

Elevate your mashed potato game with this creamy, savory rutabaga recipe infused with crispy bacon and sharp cheddar.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 6 slices of bacon, cooked and crumbled
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream or whole milk
– Salt and pepper to taste

Instructions:

1. Boil the rutabaga cubes in salted water until tender, about 15-20 minutes.
2. Drain the rutabaga and return it to the pot with a splash of heavy cream or whole milk.
3. Mash the rutabaga with a potato masher or fork until smooth.
4. Add crumbled bacon, grated cheddar cheese, salt, and pepper. Mix well.
5. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Spicy Mashed Rutabaga with Chili Flakes

Elevate your side dish game with this simple yet flavorful recipe that combines the earthy sweetness of rutabaga with a spicy kick from chili flakes. Perfect for a weeknight dinner or holiday gathering.

Ingredients:

– 1 large rutabaga, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/4 cup milk or heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon chili flakes (adjust to taste)
– Optional: garlic powder or minced garlic for added depth

Instructions:

1. Boil the chopped rutabaga in a large pot of salted water until tender, about 15-20 minutes.
2. Drain and return the rutabaga to the pot. Add butter, milk, salt, black pepper, and chili flakes.
3. Mash with a potato masher or fork until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh herbs (optional).

Cooking Time: 20 minutes

Rosemary Mashed Rutabaga with Olive Oil

Rosemary Mashed Rutabaga with Olive Oil: A Savory Twist on a Classic Comfort Food
This recipe combines the earthy sweetness of rutabaga with the piney flavor of rosemary, all tied together with a drizzle of high-quality olive oil.

Ingredients:

– 2-3 medium-sized rutabagas, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– Salt and pepper to taste
– 2 tablespoons extra virgin olive oil

Instructions:

1. Place the rutabaga cubes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the rutabaga is tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add the butter, garlic, and rosemary. Season with salt and pepper to taste.
3. Mash the mixture with a potato masher or a fork until smooth.
4. Stir in the olive oil until well combined.
5. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Creamy Mashed Rutabaga with Caramelized Onions

Elevate your side dish game with this creamy and sweet mash of rutabaga, perfectly complemented by caramelized onions. This recipe is a delightful twist on traditional mashed potatoes.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 1 large onion, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: chives or scallions for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss rutabaga cubes with butter, salt, and pepper.
3. Spread rutabaga mixture on a baking sheet and roast for 30-40 minutes, or until tender.
4. While rutabaga is roasting, caramelize onions in a skillet over medium-low heat for 20-25 minutes, stirring occasionally.
5. Drain roasted rutabaga and mash with heavy cream or half-and-half.
6. Add caramelized onions to mashed rutabaga and stir until well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chives or scallions if desired.

Cooking Time: 50-60 minutes

Sweet and Savory Mashed Rutabaga with Honey

This recipe transforms rutabaga into a sweet and savory masterpiece, perfect as a side dish or topping for your favorite recipes. The natural sweetness of the honey balances out the earthy flavor of the rutabaga, creating a delightful contrast.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 2 tablespoons pure honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Place the rutabaga cubes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add the butter, heavy cream, honey, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Taste and adjust the seasoning as needed.
4. Serve warm, garnished with fresh thyme leaves if desired.

Cooking Time: 20 minutes

Herbed Mashed Rutabaga with Thyme and Sage

This recipe combines the natural sweetness of rutabaga with the earthy flavors of thyme and sage, creating a deliciously herby side dish. Perfect for accompanying roasted meats or as a topping for soups.

Ingredients:

– 1 large rutabaga, peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 teaspoon dried sage
– Salt and pepper to taste

Instructions:

1. Boil the rutabaga cubes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the rutabaga and return it to the pot with butter, chicken broth, garlic, thyme, and sage.
3. Mash the mixture with a potato masher or fork until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve hot.

Cooking Time: 20 minutes

Cheesy Mashed Rutabaga with Gruyere

This recipe is a twist on traditional mashed potatoes, substituting rutabaga for a deeper flavor and firmer texture. The addition of Gruyère cheese adds a rich and creamy element to this side dish.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 4 tablespoons unsalted butter
– 1/2 cup heavy cream or whole milk
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add butter, heavy cream or whole milk, and Gruyère cheese.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve hot.

Cooking Time: 25-30 minutes

Smoky Mashed Rutabaga with Paprika

Smoky Mashed Rutabaga with Paprika: Elevate your mashed rutabaga game with the addition of smoky paprika and a hint of garlic. This comforting side dish is perfect for fall and winter gatherings.

Ingredients:

– 2 large rutabagas, peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup chicken broth
– 1 tablespoon smoked paprika
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Place the cubed rutabaga in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the rutabaga is tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add the butter, chicken broth, smoked paprika, and garlic. Mash the mixture with a potato masher or a fork until smooth and creamy.
3. Season with salt and pepper to taste.
4. Serve hot.

Cooking Time: 20 minutes

Tangy Mashed Rutabaga with Sour Cream

This recipe adds a tangy twist to traditional mashed rutabaga by incorporating the creaminess of sour cream. Perfect for a side dish or as a base for other recipes.

Ingredients:

– 1 large rutabaga, peeled and chopped into 1-inch cubes
– 2 tablespoons butter
– 1/2 cup sour cream
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add butter, salt, and pepper. Mash with a potato masher or a fork until smooth.
3. Stir in sour cream and apple cider vinegar until well combined.
4. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Nutmeg Infused Mashed Rutabaga

Rutabaga’s natural sweetness pairs perfectly with the warm, aromatic flavor of nutmeg, creating a deliciously comforting side dish. This recipe is a great alternative to traditional mashed potatoes.

Ingredients:

– 1 large rutabaga (about 2 lbs), peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover it. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rutabaga is tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add butter, heavy cream or whole milk, salt, black pepper, and nutmeg. Mash until smooth and creamy.
3. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Lemon Zest Mashed Rutabaga

Rutabaga, a cross between a cabbage and a turnip, is often overlooked despite its rich, sweet flavor. This recipe brings out the best in rutabaga with a burst of citrusy lemon zest, perfect for a side dish or as a topping for your favorite meals.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or whole milk
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt and pepper to taste

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add butter, heavy cream or milk, lemon juice, and lemon zest. Mash with a potato masher or a fork until smooth and creamy.
3. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chive and Butter Mashed Rutabaga

Rutabaga, a cross between a cabbage and a turnip, is often overlooked as a side dish option. However, when mashed with butter and chives, it becomes a delicious and unexpected twist on traditional mashed potatoes.

Ingredients:

– 2 large rutabagas, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Place the chopped rutabaga in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the rutabaga and return it to the pot. Add butter, chives, salt, and pepper, and mash with a potato masher or a fork until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Serve hot.

Cooking Time: 20 minutes

Creamy Mashed Rutabaga with Roasted Garlic and Truffle Oil

Elevate your mashed potato game with this rich and decadent rutabaga recipe, infused with the deep flavors of roasted garlic and a hint of truffle oil.

Ingredients:

– 2 large rutabagas, peeled and cubed
– 4-5 cloves of garlic
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– 1 teaspoon truffle oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed rutabaga with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a separate pan, roast the garlic cloves at 400°F (200°C) for 20-25 minutes, or until caramelized.
4. Drain the roasted rutabaga and add to a blender with the roasted garlic, heavy cream, butter, salt, pepper, and truffle oil.
5. Blend until smooth and creamy, adding more cream if desired.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Summary

Get ready to elevate your mashed rutabaga game with these 18 creamy and deliciously savory recipes! From classic flavors like garlic herb and parmesan, to bold combinations like spicy chili flakes and smoky paprika, there’s something for everyone. Try roasting garlic and truffle oil for a decadent twist, or add some brightness with lemon zest. Whether you’re looking for comfort food or an adventurous side dish, these recipes will guide you through the process of transforming humble rutabaga into a show-stopping star.

Squash season is here, and we’re excited to share 20 delicious squash casserole recipes that are perfect for every occasion. Whether you’re looking for a classic Southern-style side dish or a vegan option, we’ve got you covered.

From comforting, creamy casseroles to spicy and savory options, our roundup of squash casserole recipes is sure to satisfy your cravings. And the best part? Each recipe has been carefully selected to showcase the versatility of this delicious and nutritious vegetable.

So why wait? Dive into our collection of squash casserole recipes and start cooking up a storm today!

Classic Southern Squash Casserole

A comforting, creamy casserole that’s perfect for a cozy night in with family and friends. This recipe combines the sweetness of yellow squash with the savory flavors of onions, cheese, and breadcrumbs.

Ingredients:

– 2 medium yellow squash, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup breadcrumbs

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the squash, onion, and garlic until tender.
3. In a separate bowl, combine the milk, butter, paprika, salt, and pepper.
4. Add the cooked squash mixture to the milk mixture and stir until combined.
5. Pour the mixture into a 9×13-inch baking dish.
6. Sprinkle the shredded cheese evenly over the top.
7. Top with breadcrumbs.
8. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Cheesy Yellow Squash Casserole

A comforting and flavorful side dish that’s perfect for any occasion. This casserole combines tender yellow squash with a blend of cheeses and crispy breadcrumbs.

Ingredients:

– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup milk
– 1 tablespoon butter
– 1/2 cup breadcrumbs
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the squash in butter until tender and lightly browned.
3. In a separate bowl, combine cheddar and Monterey Jack cheese.
4. In a greased 9×13-inch baking dish, arrange half of the squash slices.
5. Sprinkle with half of the cheese mixture, then top with half of the breadcrumbs.
6. Repeat the layers, ending with a layer of breadcrumbs on top.
7. Bake for 30-35 minutes or until golden brown and bubbly.

Cooking Time: 30-35 minutes

Zucchini and Squash Casserole with Breadcrumbs

This hearty casserole celebrates the flavors of summer with a medley of zucchini, yellow squash, and crunchy breadcrumbs. A perfect side dish for any gathering.

Ingredients:

– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add zucchini and squash; cook until tender, about 5 minutes.
3. In a separate bowl, combine breadcrumbs and Parmesan cheese.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Arrange cooked vegetables in the prepared dish.
6. Sprinkle breadcrumb mixture evenly over the top.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Spicy Jalapeño Squash Casserole

Add a kick to your autumnal meals with this flavorful and spicy squash casserole, perfect for cozying up on chilly nights.

Ingredients:

– 2 medium-sized butternut squashes, peeled and cubed
– 1 large red onion, diced
– 3 jalapeños, seeded and chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 ounces cheddar cheese, shredded
– 1 cup heavy cream
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, jalapeños, and garlic until tender.
3. Add the cubed squash, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes or until the squash is slightly caramelized.
4. Transfer the mixture to a 9×13-inch baking dish. Top with shredded cheddar cheese.
5. In a separate bowl, whisk together heavy cream and a pinch of salt. Pour over the squash mixture.
6. Bake for 35-40 minutes or until the casserole is golden brown and bubbly.
7. Garnish with fresh cilantro leaves before serving.

Cooking Time: 35-40 minutes

Creamy Butternut Squash Casserole

A comforting and flavorful casserole perfect for a cozy night in, this Creamy Butternut Squash Casserole is a delicious twist on traditional squash recipes.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup brown sugar
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/2 cup crushed crackers (such as Ritz or saltines)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the squash and cook until tender, about 10 minutes.
3. In a separate bowl, whisk together the heavy cream, cheddar cheese, brown sugar, cumin, salt, and pepper.
4. Combine the cooked squash mixture with the cream mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish. Top with crushed crackers.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Bacon and Cheddar Squash Casserole

Elevate your comfort food game with this creamy, cheesy, and savory casserole that combines the sweetness of roasted squash with the smokiness of bacon.

Ingredients:
• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 6 slices of cooked bacon, crumbled
• 1 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with 1 tbsp of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, cook the crumbled bacon over medium heat until crispy. Remove from heat and set aside.
4. In a separate pot, combine the roasted squash, heavy cream, and cooked bacon. Stir to combine.
5. In a 9×13-inch baking dish, arrange half of the squash mixture in an even layer. Top with half of the grated cheese. Repeat the layers.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 55-65 minutes

Healthy Vegan Squash Casserole

This healthy vegan squash casserole is a perfect blend of flavors and textures, packed with roasted butternut squash, quinoa, and a medley of spices. It’s a great option for a comforting and nutritious meal.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large bowl, combine cooked quinoa, black beans, cilantro, cumin, smoked paprika, salt, and pepper.
4. Add roasted squash to the bowl and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and drizzle with olive oil.
6. Bake for an additional 20-25 minutes, or until the casserole is lightly browned.

Cooking Time: 1 hour 10 minutes

Loaded Squash Casserole with Sausage

Loaded Squash Casserole with Sausage Recipe

Savor the flavors of fall with this hearty casserole, packed with roasted squash, savory sausage, and creamy cheese.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. In a separate bowl, whisk together flour, salt, and pepper.
5. In a greased 9×13-inch baking dish, arrange squash cubes in an even layer.
6. Pour sausage mixture over the squash, followed by shredded cheddar cheese and grated Parmesan cheese.
7. Dot top with melted butter.
8. Bake for 35-40 minutes or until squash is tender.

Cooking Time: 35-40 minutes

Herbed Summer Squash Casserole

A refreshing summer casserole that showcases the sweetness of squash and herbs, perfect for a light and satisfying meal.

Ingredients:

– 2 medium yellow summer squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the sliced squash and cook until tender, about 5 minutes.
4. In a separate bowl, mix together the parsley, dill, thyme, salt, and pepper.
5. In a 9×13-inch baking dish, arrange half of the cooked squash in an even layer.
6. Sprinkle with half of the herb mixture and half of the cheese (if using).
7. Repeat the layers, finishing with a layer of squash on top.
8. Bake for 20-25 minutes or until the casserole is golden brown.

Cooking Time: 25 minutes

Cornbread-Topped Squash Casserole

A hearty, comforting casserole that combines the natural sweetness of squash and sweet potatoes with a crispy cornbread topping. Perfect for a family dinner or potluck gathering.

Ingredients:

– 1 medium-sized butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cornbread mix
– 1/2 cup milk
– 1 egg
– 2 tablespoons butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine squash, sweet potatoes, onion, and garlic. Toss with 1 tablespoon of melted butter and season with salt and pepper.
3. Transfer the mixture to a 9×13 inch baking dish.
4. In a separate bowl, mix cornbread mix, milk, egg, and remaining 1 tablespoon of melted butter.
5. Pour the cornbread topping over the squash mixture.
6. Bake for 45-50 minutes or until the cornbread is golden brown and the squash is tender.

Cooking Time: 45-50 minutes

Greek-Inspired Squash Casserole with Feta

This hearty casserole combines the flavors of Greece with the comforting warmth of squash, topped with crumbly feta cheese and toasted pistachios. A perfect side dish for your next family gathering or holiday meal.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and pepper to taste
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted pistachios, chopped

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, oregano, cinnamon, cayenne pepper, salt, and pepper. Cook for an additional minute.
4. Add the squash to the skillet and stir to combine with the spice mixture. Cook for 5-7 minutes or until the squash is tender.
5. Transfer the squash mixture to a 9×13 inch baking dish. Top with feta cheese, parsley, and pistachios.
6. Bake for 20-25 minutes or until the feta is lightly browned and the casserole is heated through.

Cooking Time: 40-45 minutes

Slow Cooker Squash Casserole

A hearty, comforting casserole perfect for a cozy evening or potluck gathering. This slow cooker recipe combines the natural sweetness of butternut squash with savory flavors and creamy cheese.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese

Instructions:

1. In a slow cooker, combine the squash, onion, garlic, chicken broth, heavy cream, cumin, paprika, salt, and pepper.
2. Stir until well combined, then cover the cooker.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. About 30 minutes before serving, sprinkle the shredded cheddar cheese on top of the squash mixture.
5. Cover the cooker again and let the cheese melt.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Gluten-Free Squash Casserole

This comforting casserole is a perfect blend of roasted squash, savory spices, and creamy cheese, all wrapped up in a gluten-free package. Perfect for a cozy night in or as a side dish for your next gathering.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 cup grated cheddar cheese (gluten-free)
– 1/4 cup heavy cream
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with olive oil, onion, garlic, cumin, smoked paprika, and salt on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes or until tender.
4. In a large mixing bowl, combine roasted squash, cheddar cheese, and heavy cream.
5. Pour the mixture into a 9×13-inch baking dish and bake for an additional 20-25 minutes or until golden brown.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 50-60 minutes

Parmesan and Garlic Roasted Squash Casserole

A comforting side dish that highlights the natural sweetness of roasted squash, elevated by the savory flavors of Parmesan cheese and garlic.

Ingredients:

– 2 medium-sized butternut or acorn squash (about 2 lbs total), peeled and cubed
– 2 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the squash cubes with olive oil, salt, and pepper until they’re evenly coated.
3. Spread the squash on a baking sheet in a single layer and roast for 30-40 minutes, or until tender and caramelized.
4. While the squash is roasting, mix the minced garlic with the grated Parmesan cheese.
5. Once the squash is done, remove it from the oven and add the garlic-Parmesan mixture. Toss to combine.
6. Transfer the squash mixture to a 9×13 inch baking dish and bake for an additional 10-15 minutes, or until the casserole is heated through.

Cooking Time: Approximately 45-60 minutes

Mexican-Style Squash Casserole with Corn

This vibrant casserole combines the sweetness of roasted squash and corn with the bold flavors of Mexico. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 medium yellow squash, peeled and cubed
– 2 cups frozen corn kernels, thawed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces Monterey Jack cheese, shredded
– 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, bell pepper, and squash until tender.
3. Add the corn kernels, diced tomatoes with green chilies, cumin, paprika, salt, and pepper. Stir well.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with shredded cheese and chopped cilantro.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Sweet Potato and Squash Casserole

Sweet Potato and Squash Casserole Recipe

A deliciously comforting casserole that combines the natural sweetness of sweet potatoes and squash with a hint of spice, perfect for a cozy night in.

Ingredients:
• 2 large sweet potatoes, peeled and diced
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (optional)

Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine sweet potatoes, squash, onion, and garlic.
3. In a separate bowl, mix together brown sugar, cinnamon, nutmeg, and salt.
4. Add the dry mixture to the vegetable mixture and stir until well combined.
5. Pour in heavy cream and olive oil; stir until smooth.
6. Transfer the mixture to a 9×13-inch baking dish.
7. If using, sprinkle shredded cheese on top.
8. Bake for 45-50 minutes or until golden brown.

Enjoy your Sweet Potato and Squash Casserole!

Keto-Friendly Squash Casserole

A delicious and comforting casserole that’s perfect for a low-carb diet. This recipe uses spiralized squash as the base, topped with a rich mixture of cream cheese, eggs, and mozzarella cheese.

Ingredients:

– 1 medium-sized butternut squash
– 8 oz cream cheese, softened
– 2 large eggs
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Spiralize the squash into long noodles.
3. In a mixing bowl, combine softened cream cheese, eggs, mozzarella cheese, and parsley. Mix well until smooth.
4. Grease a 9×13 inch baking dish with olive oil.
5. Arrange the spiralized squash in the prepared baking dish.
6. Pour the cream cheese mixture over the squash.
7. Bake for 35-40 minutes or until the eggs are set and the top is golden brown.

Cooking Time: 35-40 minutes

Pesto and Mozzarella Squash Casserole

A creamy and flavorful twist on traditional squash casserole, this dish combines the sweetness of roasted squash with the tanginess of pesto and melted mozzarella cheese.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup pesto
– 8 oz mozzarella cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up, and drizzle with olive oil. Roast for 30 minutes or until tender.
3. In a large bowl, combine pesto, mozzarella cheese, and Parmesan cheese. Mix well to combine.
4. Once the squash is roasted, remove from oven and let cool slightly. Scoop out some of the flesh to make room for the cheese mixture.
5. Fill the squash with the cheese mixture and top with any remaining cheese.
6. Return to oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 45-50 minutes

Crunchy Onion-Topped Squash Casserole

A flavorful twist on traditional squash casserole, this recipe adds a satisfying crunch from toasted onions and a hint of savory spice.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion slices and cook until golden brown and crispy, about 5-7 minutes.
3. In a separate pot, steam the squash cubes until tender, about 10-12 minutes.
4. In a large mixing bowl, combine cooked squash, cumin, smoked paprika, salt, and pepper. Mix well to combine.
5. Transfer the squash mixture to a baking dish and top with toasted onion slices and shredded cheese (if using).
6. Bake for 20-25 minutes or until golden brown and bubbly.

Cooking Time: 40-45 minutes

Mediterranean Squash Casserole with Olives

A flavorful and nutritious casserole that combines the sweetness of squash with the savory goodness of olives, perfect for a cozy night in.

Ingredients:

– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 can of black olives, drained and chopped
– 1 small red onion, diced
– 2 cloves of garlic, minced
– 1 cup of breadcrumbs
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced squash and cook for 5 minutes, or until tender.
3. In a separate bowl, mix together the chopped olives, diced onion, minced garlic, breadcrumbs, and Parmesan cheese.
4. In a 9×13-inch baking dish, create a layer of cooked squash followed by a layer of the olive mixture.
5. Repeat the layers one more time, ending with a layer of squash on top.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Summary

Get ready to delight your taste buds and impress your guests with these 20 delicious squash casserole recipes! From classic Southern comfort food to creative twists, there’s something for every occasion. Try making a Cheesy Yellow Squash Casserole for a warm dinner party or a Spicy Jalapeño Squash Casserole for a flavorful brunch. If you’re looking for something healthier, opt for the Healthy Vegan Squash Casserole or the Gluten-Free Squash Casserole. With options ranging from comfort food classics to Mediterranean-inspired dishes, there’s no excuse not to give squash casserole a try!