Seemingly infinite in size, shape, color and taste, there is one thing all of the different varieties of squash share: flavor! But when it comes to cooking different squash varieties, many are in the dark. Fear not – let this guide on How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes show you the wonderfully healthy possibilities of squash recipes.
Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish!
Preparation Time: 15 min
Cooking Time: 45 min
- 1 butternut squash, 2.5-3 lbs.
- 1/4 cup margarine
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- pinch white pepper
- 1 1/2 tablespoons buttery spread
- 2 pounds Granny Smith apple, unpeeled, sliced
- 1/4 cup sugar
- 3 cups corn flakes or Fiber One Cereal
- 1/2 cup chopped pecans
- 2 tablespoons melted margarine
- 1/2 cup brown sugar, packed
- Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
- Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)
- Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set.
- Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9 "casserole and spoon squash mixture evenly over apples.
TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.
Flavor-Packed Gratin Squash
Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you will not be wasting your summer indoors cooking when utilizing this summer squash recipe.
Cooking Time: 37 min
- 3 cups sweet potato, diced
- 2 tablespoons butter substitute
- 2 cups summer squash, zuchhini or butternut squash, diced
- 2 cloves garlic, minced
- 4-6 scallions, chopped
- 1 1/4 cups milk, coconut milk or soy milk
- 1 cup cooked or canned red beans or cannellini beans, drained
- 2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon salt
- 1 cup Gouda cheese, shredded
- 1/4 cup bread crumbs
- Preheat the oven to 375 degrees F.
- Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.
- Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.
- Add the milk, beans and