How do you keep squash casserole from getting watery?

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

How do you make Paula Deen's squash casserole?

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

How do you make a casserole not soggy?

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe .

What does butternut squash do for the gut?

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements . It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Can you eat too much butternut squash?

Butternut squash is a healthful squash high in potassium. Potassium plays a role in regulating blood pressure. Individuals taking medications that increase the amount of potassium in the blood, such as those intended for heart failure, should be careful about consuming too much squash.

Why is my squash casserole runny?

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible . Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

Why is my baked squash watery?

I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

Why is my casserole runny?

You might not realise it, but those perfectly ripe, bursting-with-moisture-veggies that you're tossing into your casserole are most likely the culprits when it comes to a watery bake , which is why it's important to heed the recipe when it comes to prepping your vegetables and cooling your finished product.

Butternut Squash Quinoa Casserole Recipe (2024)

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Butternut squash quinoa casserole is full of vegetables andmakes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family.

Butternut Squash Quinoa Casserole Recipe (1)

This casserole could have been a food fail.

Sometimes I don’t have a plan whatsoever for what I’m going to cook. I use it as an opportunity to use up veggies and random items in my pantry, and live up to my “trial and eater” name.

What I definitely needed to use up was a huge carton of pre-cut butternut squash. Beyond that, I knew I’d have to get creative.

Somehow in my head I thought it would be a good idea to use butternut squash in place of pasta and drench it in spaghetti sauce.

If that wouldn’t have been weird enough, the only sauce I had in my pantry was vodka sauce. Which is pretty thick and creamy.

You’d think after that I’d definitely have changed my mind about this weird experiment. But you’d be wrong.

Continuing with the butternut squash + vodka sauce idea, I started to cook some quinoa. Because yeah, that would go with vodka sauce (??).

I blame low blood sugar for my poor decision making skills.

Anyway, quinoa cooking and casserole dish prepped, I try to open the vodka sauce.

I’m telling you, I tried. I banged the top against the counter.

I used those grippy things. Ran the lid under hot water. It would.not.open. I think that was the universe telling me to give.it.up.

For all I know, butternut squash and vodka sauce is amazing. But I’ll never know.

Ingredients

2 tablespoons olive oil
6 cups cubed butternut squash
1 cup uncooked quinoa + 2 cups water (3 cups cooked)
2 cups corn
1 (15 oz.) can black beans (a little more than a cup), drained and rinsed
1 tablespoon ground cumin (see notes)
1 lime, juiced
salt and pepper, to taste
1 tomato (chopped)
1 avocado (diced)
2 cups cheddar cheese (non-dairy cheese if vegan)
Salsa or hot sauce (optional, for serving)

Instructions

Preheat oven to 400°F.
Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.

Notes

If you desire extra crunch with this casserole, add 1/2 - 1 cup bread crumbs or panko (gluten-free if necessary) before adding the cheese.

*Cumin can be a stronger, earthy spice. If you don't frequently cook with this spice or think 1 tablespoon might end up being too bold for your tastes, start by mixing in 1 teaspoon and taste the quinoa mixture before baking. You can then work your way up to 1 tablespoon if you find necessary.

**If you find the cumin flavor is overpowering after baking, it can be helpful to add something sweet to "counteract" it a little bit. I would suggest a sprinkle of ground cinnamon.

Nutrition Information:

Yield:

Serving Size:

1/8 recipe
Amount Per Serving:Calories: 406Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 30mgSodium: 299mgCarbohydrates: 47gFiber: 11gSugar: 6gProtein: 15g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Other popular casserole recipes:

Grandma’s Baked Ziti
Broccoli and Cheese Baked Potato Casserole