Cornbread Casserole And Butternut Squash Mushrooms And Ancho Mole Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ANCHO MOLE



Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole image

Categories     Bread     Mushroom     Vegetable     Bake     Roast     Thanksgiving     Vegetarian     Squash     Butternut Squash     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 24

Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
Ancho Mole

Steps:

  • For filling:
  • Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
  • For cornbread:
  • Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
  • Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
  • Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS



Sausage and Squash Stuffed Mushrooms with Cornbread Crumbs image

White mushrooms are made extra-special with a hearty stuffing of butternut squash, breakfast sausage and flavorful scallion-spiked cornbread.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 10

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) butter
1 cup finely chopped butternut squash
Kosher salt
1/2 cup cooked crumbled breakfast sausage
1/2 cup grated Asiago cheese
2 tablespoons chopped scallions
1 cup crumbled cornbread

Steps:

  • Preheat the oven to 425 degrees F.
  • For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
  • Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SUMMER SQUASH MUSHROOM CASSEROLE



Summer Squash Mushroom Casserole image

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 11

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTERNUT SQUASH CASSEROLE



Butternut squash casserole image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 14

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

Steps:

  • In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
  • Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
  • Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium

BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. Butternut squash is commonly used in South Africa. It is often used in soup/stew or can be cooked on a grill and often used as a mash added to various dishes. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon. If you have a cast iron skillet, use it instead of the loaf pan.

Provided by BakinBaby

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

Steps:

  • Combine corn meal, flour, baking powder, spices & salt.
  • Cream butter, add sugar & beat until light.
  • Add eggs, lemon juice, squash and milk until combined.
  • Gradually add dry ingredient until well combined.
  • Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
  • If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

Nutrition Facts : Calories 244.5, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.1, Sodium 456.6, Carbohydrate 27.8, Fiber 1.6, Sugar 7.2, Protein 4.3

NANA'S SQUASH CASSEROLE



Nana's Squash Casserole image

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
  • Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
  • In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

SQUASH CORNBREAD



Squash Cornbread image

Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

5 medium yellow summer squash (about 2 pounds), chopped
2 packages (8-1/2 ounces each) cornbread/muffin mix
4 large eggs, lightly beaten
2/3 cup 4% cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE



Butternut squash, sausage, spinach & mushroom pasta bake image

Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Yield Serves 4-6

Number Of Ingredients 17

1 tbsp cider or white wine vinegar
2 tbsp olive oil , plus extra for the dish
1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes
pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk , plus extra for topping up, if needed
½ nutmeg , grated
40g grated parmesan , plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms , sliced
1 garlic clove , crushed
100g kale , chard or spinach, chopped
50g pumpkin seeds

Steps:

  • Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
  • Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
  • Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
  • Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

CORNBREAD CASSEROLE



Cornbread Casserole image

A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Provided by Sarah Peipert

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 6

Number Of Ingredients 5

¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g

BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE



Butternut Squash, Sage and Mushroom Casserole image

This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium butternut squash, halved and peeled
cooking spray
1 teaspoon olive oil
5 garlic cloves, chopped
1 lb white button mushrooms, cleaned and thinly sliced
1/2 lb shiitake mushroom, cleaned, stemmed and thinly sliced
1/4 teaspoon salt
11 ounces fat-free evaporated milk
2 shallots, sliced
1 -2 tablespoon fresh sage leaf, chopped (to taste)
salt and pepper, to taste
8 ounces whole wheat lasagna noodles, uncooked (about 12)

Steps:

  • Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
  • Coat a nonstick cookie sheet with cooking spray.
  • Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
  • Roast until very soft, about 35 to 40 minutes.
  • Remove from oven and let cool.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
  • Add 3 chopped garlic cloves.
  • Swirl skillet to mix and cook until fragrant, about 10 seconds.
  • Add mushrooms and 1/4 teaspoon salt, or to taste.
  • Increase temperature to high and cook, stirring often, 6 minutes.
  • Remove from heat and stir in cubed butternut squash; let cool.
  • Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
  • Slowly bring to a boil, wisking constantly until slightly thickened.
  • Cover and remove from heat.
  • Scrape flesh of roasted squash halves into a large bowl.
  • Mash with a potato masher, then add milk mixture and stir to combine.
  • Season to taste with salt and pepper.
  • Coat a 9 X 12-inch pan with cooking spray.
  • Spoon half of mashed squash into bottom of pan and spread into an even layer.
  • Top with 3 uncooked noodles and spoon over 1-1 1/2 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
  • Cover pan with foil and bake 40 minutes.
  • Remove foil and bake 10-15 minutes more.
  • Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.

Nutrition Facts : Calories 388, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 183.7, Carbohydrate 85.7, Fiber 9.3, Sugar 16.7, Protein 16.8

More about "cornbread casserole and butternut squash mushrooms and ancho mole food"

CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, …
cornbread-casserole-and-butternut-squash-mushrooms image
Step 1. Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, …
From bonappetit.com
Servings 8
  • Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
  • Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
  • Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
  • Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, …
cornbread-casserole-and-butternut-squash image
3 tablespoons extra-virgin olive oil; 2 1/2 cups chopped onions; 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
From mealplannerpro.com


BUTTERNUT SQUASH CORNBREAD STUFFING : RECIPES : COOKING ...
In a large saute pan, melt 2 tablespoons butter with 2 tablespoons olive oil and saute the onions and celery until translucent and lightly browned. Add the cranberries and season with the sage, salt and pepper. Reduce the oven temperature to 350 degrees F. In a large bowl, toss the cornbread cubes with the roasted squash and parsnips and the ...
From cookingchanneltv.com


JIFFY CORNBREAD YELLOW SQUASH CASSEROLE RECIPES
Very Good 4.5/5. (85 ratings) Roasted Zucchini and Yellow (Summer) Squash. This roasted zucchini recipe with squash is one of our favorite sides. This recipe is healthy and easy to make. Tastes good hot or cold and reheats well in the microwave. CALORIES: 43.4 | FAT: 2.4 g | PROTEIN: 1.3 g | CARBS: 5.5 g | FIBER: 2 g.
From recipes.sparkpeople.com


BUTTERNUT SQUASH CASSEROLE WITH LEEKS ... - FOOD & WINE
Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly. Step 3. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon ...
From foodandwine.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ...
Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole might be just the main course you are searching for. One serving contains 891 calories, 31g of protein, and 27g of fat. This recipe covers 70% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have sage, baking powder, garlic cloves, and a few ...
From fooddiez.com


BUTTERNUT SQUASH CASSEROLE - LORD BYRON'S KITCHEN
Instructions. Preheat oven to 400 degrees. Add all of the ingredients into a large mixing bowl and toss well to combine. Pour the mixture into an casserole dish. Arrange the squash so that the top of the casserole is even. Bake for 45 minutes or until squash is fork-tender.
From lordbyronskitchen.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ...
Oct 1, 2017 - Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec.
From pinterest.co.uk


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ...
Saved From: www.epicurious.com prep: 0 hr cook: 0 hr total: 0 hr
From mealplannerpro.com


BUTTERNUT SQUASH CORNBREAD MUFFINS - FLAVOR THE MOMENTS
Instructions. Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
From flavorthemoments.com


SQUASH AND CORNBREAD CASSEROLE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUS
Ingredients; 3 tablespoons extra-virgin olive oil; 2 1/2 cups chopped onions; 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
From recipebridge.com


SQUASH AND CORNBREAD CASSEROLE - RECIPELION.COM
This cornbread casserole recipe can be served either as a side dish or a full meal. The cornbread makes the casserole sweet and filling, while the squash adds a fresh, textured taste to the recipe. The ingredients for this casserole are very simple, so you don't need to worry about buying a bunch of new things to make this casserole.
From recipelion.com


10 BEST CORNBREAD SQUASH CASSEROLE RECIPES - YUMMLY
cornbread stuffing mix, yellow squash, sour cream, chopped onion and 3 more Molasses-Buttermilk Cornbread Muffins with a Salty Maple Glaze KitchenAid sour cream, heavy whipping cream, blackstrap molasses, pure maple syrup and 17 more
From yummly.com


RECIPES/CORNBREAD-CASSEROLE-AND-BUTTERNUT-SQUASH-MUSHROOMS ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BUTTERNUT SQUASH PAIRINGS – BD NEWS REPORTER
Trusted Results with Butternut squash wine pairing. pairing butternut squash Recipes at Epicurious.com. wine pairing (144) healthy (53) search within results. go. advanced recipe search.Butternut… Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole …. butternut squash soup Recipes at Epicurious.com. wine pairing (147 ...
From bdnewsreporter.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ...
Oct 8, 2017 - Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe. Oct 8, 2017 - Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe . Oct 8, 2017 - Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


SAUSAGE, SQUASH, AND CORNBREAD GRATIN RECIPE - BON APPéTIT
Step 3. Combine squash, garlic, 3 rosemary sprigs, ½ cup heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat ...
From bonappetit.com


73 EASY CASSEROLE RECIPES THAT WE KEEP COMING BACK TO ...
Cowboy Breakfast Casserole with Sausage and Spinach. Assemble this easy sausage, egg, and cheese casserole at night, then put it in the oven (straight from the fridge) the next morning for a quick ...
From epicurious.com


BUTTERNUT SQUASH CORNBREAD - SOUTHERN RECIPES
The recipe Butternut Squash Cornbread could satisfy your Southern craving in around 25 minutes. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 189 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have egg, butternut squash purée, milk ...
From fooddiez.com


ROASTED SQUASH CORNBREAD RECIPE - PBS FOOD
Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor. Whisk the eggs and maple syrup together until frothy. Add the pureed squash ...
From pbs.org


BUTTERNUT SQUASH CORNBREAD RECIPE - THE SPRUCE EATS
In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed.
From thespruceeats.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASMAND ANCMO MOLE ...
filling; 3. tablespoons. extra-virgin olive oil. 2 1/2. cups. chopped onions. 1 1/4. pounds. assorted wild mushrooms (such as oy; ster, chanterelle, and po. 1 1/2 ...
From johnnyskitchen.us


BUTTERNUT SQUASH CORNBREAD - CREATE THE MOST AMAZING DISHES
Easy Recipes With Pie Filling Dessert Recipes. Seven Layer Jello Dessert
From recipeshappy.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, ANCHO MOLE
Ancho Mole For filling: Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 ...
From americanfoodsrecipes.blogspot.com


SQUASH CORNBREAD CASSEROLE - RECIPE - COOKS.COM
1 c. sour cream. 3 c. grated yellow squash. 1 med. onion. Salt and pepper to taste. 1/8 c. butter. Combine first 5 ingredients and pour into greased 9x9 inch pan. Cover with thin slices of butter. Bake 1 hour at 350 degrees. Add review or comment.
From cooks.com


BUTTERNUT SQUASH CORNBREAD ⋆ REAL HOUSEMOMS
Cornbread: Preheat the oven to 375 F (190 C). Spray 2 - 9 x 5 loaf pans with cooking oil or line with parchment paper for easy removal. In a large bowl, mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
From realhousemoms.com


SQUASH AND CORNBREAD CASSEROLE RECIPE - BEST CRAFTS AND ...
Squash and Cornbread Casserole Recipe. I will have squash coming out of my ears here soon. I thought I would try this recipe with a store bought squash to try it out and boy am I glad I did! This recipe is going to my new go-to side dish recipe when my squash are ready! Check out the recipe and let me know if you make this too.
From bestcraftsandrecipes.com


CORNBREAD CASSEROLE AND BUTTERNUT SQUASH …
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


SQUASH AND CORNBREAD CASSEROLE FROM LANA’S COOKING
Prep Time 10 minutes. Cook Time 1 hour. Jump to Recipe. Take one little box of cornbread mix and transform it into a savory, delicious Squash and Cornbread Casserole! Cornbread mix, yellow squash, eggs, and sour cream come together in this delicious side dish for all your weeknight dinners. Pair this Squash and Cornbread Casserole with your ...
From lanascooking.com


Related Search