You are here

Squash Casserole

Microwaverina's picture
Ingredients
  Acorn squash 6 Pound (About 4 Medium)
  Butter/Margarine 1⁄2 Cup (8 tbs), cut into pieces
  Canned applesauce 16 Ounce (1 Can)
  Instant minced onion 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Salt 1 Teaspoon
  Ground allspice 3⁄4 Teaspoon
  Butter/Margarine 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Crumbled shredded wheat cereal 2⁄3 Cup (10.67 tbs) (2 Large Biscuits)
  Salt 3⁄4 Teaspoon
  Red pepper sauce 7 Drop
Directions

Halve each squash lengthwise.
Scoop out seeds and fibers.
Place 3 pounds of squash on baking sheet; cover with plastic wrap.
Microwave at High 8 to 11 minutes, or until squash is fork tender, rearranging 1 or 2 times.
Let stand 5 minutes.
Repeat with remaining squash.
Scoop squash from skin into large mixing bowl.
Blend in butter with electric mixer until squash is smooth and butter melts.
Blend in applesauce, minced onion, salt and allspice.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
For topping, place butter in small bowl.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in cereal, salt and red pepper sauce.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove squash from one container and place in 1 1/2-qt casserole.
Cover with wax paper.
Microwave at High 10 to 15 minutes, or until hot, breaking apart and stirring 2 or 3 times.
Sprinkle with cereal topping from one container.
Microwave at High 1 minute.
Let stand 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
15 Minutes
Cook Time: 
8 Minutes
Ready In: 
23 Minutes
Servings: 
4

Rate It

Your rating: None
4.291665
Average: 4.3 (12 votes)