Autumn Green Goddess Squash Casserole
Celebrate the flavors of fall with this vibrant and hearty casserole that beautifully combines seasonal vegetables with creamy goodness. The Autumn Green Goddess Squash Casserole features a delightful medley of butternut squash, zucchini, and kale, harmoniously spiced for a satisfying dish that is both nutritious and comforting. Perfect for gatherings, it can function as a crowd-pleasing main dish or a delightful side that complements any meal. Enjoy it at your next potluck or holiday dinner, and watch it disappear!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Butternut squash
2 lb (peeled, seeded, and cut into pieces)
Canola oil
2 tablespoons (for sautéing)
Onion
1 cup (chopped (1 large))
Green bell pepper
1 cup (chopped (1 large))
Zucchini
1 1/2 cups (chopped (1 medium))
Garlic cloves
4 large (peeled and minced)
Jalapeno pepper
1 medium (minced)
Dried oregano
1 teaspoon
Corn kernels
1 cup (fresh or frozen)
Fresh basil
1/4 cup (chopped (or 2 tablespoons dried basil))
Tomatoes
3 medium (2 chopped, 1 sliced)
Kale
1 cup (chopped)
Light sour cream
1 cup
Salt
1 teaspoon
Ground cumin
1 teaspoon
Chili powder
1 teaspoon
Ground coriander
1/2 teaspoon
Ground cloves
1 pinch
Cayenne pepper
1 pinch
Grated Monterey jack pepper cheese
1/2 cup
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by peeling the butternut squash. Halve it lengthwise and scoop out the seeds. Cut the squash into manageable pieces and place them in a covered 3-quart casserole dish. Add a splash of water to create steam, then microwave for 10 minutes. Allow to sit, covered, for an additional 10 minutes to ensure it's fully cooked and tender.
3
While the squash is steaming, heat the canola oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, zucchini, minced garlic, jalapeno, and dried oregano. Sauté the vegetables until they are tender and fragrant, about 5-7 minutes. Once done, remove the skillet from the heat.
4
Once the squash is cooked, drain any residual water and mash it until smooth in texture. Incorporate the sautéed vegetable mix into the mashed squash.
5
To the squash and vegetable mixture, add the corn, chopped basil, diced tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, ground cloves, cayenne pepper, and grated Monterey jack pepper cheese. Stir thoroughly to combine all the ingredients evenly.
6
Transfer the combined mixture to an even layer in the casserole dish, smoothing the top. Arrange the sliced tomatoes over the surface for a beautiful presentation. If you're feeling indulgent, sprinkle an extra cup of pepper jack cheese on top, along with a dash of paprika for color.
7
Bake the casserole in the preheated oven for 30 minutes, or until it is bubbly around the edges and golden in color. Remove from the oven and allow it to cool for a few minutes before serving. Enjoy your delicious Autumn Green Goddess Squash Casserole warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Green Goddess Squash Casserole?
The Autumn Green Goddess Squash Casserole is a vibrant and hearty seasonal dish that combines butternut squash, zucchini, and kale with creamy ingredients and savory spices.
Is this casserole recipe vegetarian?
Yes, the recipe is categorized as vegetarian and uses vegetables, grains, and dairy components.
Is the Autumn Green Goddess Squash Casserole gluten-free?
Based on the ingredients and tags provided, this recipe is gluten-free.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How many ingredients are in this recipe?
There are 20 ingredients in this recipe, ranging from fresh vegetables to various ground spices.
How do I prepare the butternut squash?
Peel the squash, halve it lengthwise, scoop out the seeds, and cut it into manageable pieces.
What is the best way to cook the squash before mashing?
Place the squash pieces in a covered 3-quart casserole dish with a splash of water and microwave for 10 minutes, then let it sit covered for another 10 minutes.
What type of oil is used for sautéing the vegetables?
The recipe calls for 2 tablespoons of canola oil.
Which vegetables are sautéed in the skillet?
The chopped onion, green bell pepper, zucchini, minced garlic, and jalapeno are sautéed together.
How long should I sauté the vegetable mixture?
Sauté the vegetables over medium heat for about 5-7 minutes until they are tender and fragrant.
What should the texture of the squash be before mixing?
The cooked squash should be drained of residual water and mashed until it has a smooth texture.
Can I use frozen corn for this recipe?
Yes, you can use 1 cup of either fresh or frozen corn kernels.
What can I use if I don't have fresh basil?
If you don't have 1/4 cup of fresh basil, you can substitute it with 2 tablespoons of dried basil.
How many tomatoes are used and how are they prepared?
Three medium tomatoes are used: two are chopped to go into the mixture, and one is sliced to be placed on top.
What spices give this casserole its autumn flavor?
The dish is seasoned with dried oregano, salt, cumin, chili powder, coriander, ground cloves, and cayenne pepper.
What kind of cheese is recommended?
The recipe uses grated Monterey jack pepper cheese for a bit of spice and creaminess.
Is the casserole spicy?
The recipe includes a minced jalapeno, Monterey jack pepper cheese, chili powder, and cayenne pepper, which provide a mild to moderate level of heat.
What type of sour cream is used?
The recipe specifies 1 cup of light sour cream.
How do I arrange the casserole for baking?
Transfer the mixture to a casserole dish in an even layer, smooth the top, and arrange sliced tomatoes over the surface.
Can I add extra cheese to the top?
Yes, for a more indulgent dish, you can sprinkle an extra cup of pepper jack cheese on top before baking.
How can I add more color to the top of the dish?
You can add a dash of paprika over the top for extra color before putting it in the oven.
How long does the casserole bake?
The casserole should bake for 30 minutes in the preheated oven.
How do I know when the casserole is finished cooking?
The dish is ready when it is bubbly around the edges and has a golden color.
Should I serve the casserole immediately?
It is recommended to allow the casserole to cool for a few minutes after removing it from the oven before serving.
Is this recipe suitable for a potluck?
Yes, the description notes it is a crowd-pleasing dish perfect for gatherings, potlucks, or holiday dinners.
How much butternut squash do I need?
You will need approximately 2 pounds of butternut squash.
What size onion and bell pepper are used?
The recipe calls for 1 cup of chopped onion (1 large) and 1 cup of chopped green bell pepper (1 large).
How much kale is included?
The recipe requires 1 cup of chopped kale.
What size casserole dish should I use?
A 3-quart casserole dish is used for both steaming the squash and baking the final assembly.
How many garlic cloves are needed?
The recipe calls for 4 large garlic cloves, peeled and minced.