Pumpkin and Sage Risotto Casserole
Pumpkin and Sage Risotto Casserole is a comforting fall dish that combines creamy risotto with the earthy flavors of pumpkin and fresh sage.
This baked casserole takes approximately 40 minutes of preparation and about 30 minutes to cook, making it a convenient option for a weeknight dinner or a cozy gathering.
This recipe is relatively easy to prepare, allowing both novice and experienced cooks to enjoy the delicious results.
Ingredients:
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh sage leaves for garnish (optional)
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until translucent.
- Add Arborio rice to the skillet and toast for a couple of minutes, stirring frequently.
- Gradually add broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Once the rice is creamy and al dente, stir in the pumpkin puree, heavy cream, sage, and half of the Parmesan cheese.
- Transfer the mixture to a greased casserole dish, top with remaining Parmesan, and cover with foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Garnish with fresh sage leaves (if using) before serving.
For ingredient substitutions, you can replace Arborio rice with other short-grain rice varieties, but the texture may vary.
If you don’t have heavy cream, you can use half-and-half or milk to lighten the dish, though it may lack the same richness.
Variations of this casserole can include adding cooked sausage or turkey for protein, or mixing in different vegetables such as spinach, kale, or mushrooms for added nutrition and flavor.
You can also experiment with different types of cheese like goat cheese or mozzarella for a different taste profile.
When it comes to cooking tips, make sure you stir frequently while adding the broth to the rice to encourage a creamy texture, as this is a crucial step in making traditional risotto.
Taste and adjust the seasoning as needed before transferring to the casserole dish for best flavor.
To complement the flavors of the Pumpkin and Sage Risotto Casserole, consider pairing it with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
A side of mixed green salad with a vinaigrette will also enhance the meal’s balance and freshness.
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Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a delightful and hearty dish that brings together tender broccoli, fluffy rice, and a rich, creamy cheese sauce.
Perfect for a comforting family dinner or a side dish for gatherings, this casserole requires about 15 minutes of preparation and 30 minutes of baking, making it a relatively easy choice for cooks of all skill levels.
Ingredients:
- 2 cups cooked white or brown rice
- 3 cups fresh broccoli florets (or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for sautéing
- Extra cheese for topping (optional)
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until soft and fragrant.
- Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until slightly tender.
- In a large mixing bowl, combine the cooked rice, sautéed broccoli, cream of mushroom soup, milk, garlic powder, onion powder, and half of the cheddar cheese. Stir until well combined.
- Transfer the mixture to a greased casserole dish and top with the remaining cheddar cheese and any extra cheese if using.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Allow to cool slightly before serving.
For ingredient substitutions, you can use brown rice instead of white for a nuttier flavor and added nutrition.
For a dairy-free option, replace the cheese and milk with plant-based alternatives like almond milk and dairy-free cheese.
Variations of this casserole can include adding cooked chicken or crumbled sausage for added protein.
Or incorporating other vegetables such as bell peppers or carrots for extra flavor and color.
You can also experiment with different cheese types, like Monterey Jack or a Mexican cheese blend for a twist.
When cooking this casserole, it’s important to make sure that the broccoli is neither overcooked nor undercooked.
It should be bright green and tender-crisp before mixing it with the other ingredients.
Also, using a good quality cheese will elevate the flavor of the dish greatly.
To complement the Cheesy Broccoli and Rice Casserole, consider serving it with a crisp green salad and a light vinaigrette.
Or pairing it with a chilled glass of Chardonnay or a light-bodied white wine, which can enhance the cheese flavors.
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Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole is a hearty and satisfying dish that combines the natural sweetness of sweet potatoes with the protein-packed goodness of black beans, all layered with enchilada sauce and cheese.
This delightful casserole can be prepared in just 20 minutes and requires about 45 minutes of baking, making it a perfect option for both novice and seasoned cooks looking to impress family and friends.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnishing (optional)
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the red onion and garlic until soft.
- Add the diced sweet potatoes and cook for about 5-7 minutes until slightly tender.
- Stir in the black beans, corn, cumin, chili powder, and season with salt and pepper. Cook for an additional 2-3 minutes.
- In a greased casserole dish, layer half of the enchilada sauce at the bottom. Then, add half of the sweet potato mixture, followed by a layer of cheese. Repeat the layers and finish with the remaining enchilada sauce and cheese on top.
- Bake in the preheated oven for 30-35 minutes, until the cheese is melted and bubbly.
- Let cool for a few minutes before garnishing with fresh cilantro and serving.
For ingredient substitutions, you can use other types of beans such as kidney or pinto beans in place of black beans.
And quinoa can be swapped for sweet potatoes for a different texture and taste.
Additionally, using dairy-free cheese or omitting cheese altogether can cater to vegan diets.
Variations of this casserole may include adding sautéed bell peppers or zucchini for more vegetables.
Or spice it up with jalapeños or chopped green chilies for an extra kick.
You can also experiment with different types of sauce, such as green chili sauce or mole for a unique flavor.
When preparing this casserole, it’s important to make sure that the sweet potatoes are cooked just enough to become tender but not mushy, as they will continue to cook in the oven.
Cutting them into uniform pieces will help them cook evenly.
Also, feel free to adjust the seasonings according to your taste for a more customized dish.
To complement the Sweet Potato and Black Bean Enchilada Casserole, consider pairing it with a crisp margarita or a chilled cerveza for a festive experience.
Non-alcoholic options, such as a limeade or sparkling water with lime, also make great companions to this hearty meal.
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Italian Sausage and Spinach Lasagna
Italian Sausage and Spinach Lasagna is a comforting and flavorful dish that layers tender pasta sheets with savory Italian sausage, fresh spinach, ricotta, and marinara sauce, topped with melty mozzarella cheese.
This recipe is moderately easy to prepare, taking approximately 30 minutes of prep time and around 45 minutes for baking, making it perfect for family dinners or casual gatherings.
Ingredients:
- 9 lasagna noodles
- 1 pound Italian sausage, casing removed
- 3 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil for garnishing (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the Italian sausage. Cook until browned and crumbly, then add minced garlic and spinach. Sauté until the spinach wilts.
- In a mixing bowl, combine ricotta cheese, egg, salt, pepper, and half of the Parmesan cheese. Mix well to create the ricotta filling.
- In a greased 9×13-inch baking dish, spread a layer of marinara sauce at the bottom. Place 3 noodles over the sauce, then spread half of the ricotta filling, followed by half of the sausage and spinach mixture, and half of the mozzarella cheese. Repeat this layering process.
- Finish with a final layer of noodles, marinara sauce, mozzarella, and the remaining Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before serving.
For ingredient substitutions, you can use ground turkey or chicken sausage instead of Italian sausage for a lighter version.
If you prefer a vegetarian option, you can replace the sausage with sautéed mushrooms or more vegetables like zucchini or bell peppers.
Additionally, low-fat ricotta cheese can be used to reduce calories.
Variations of this lasagna include adding sliced olives, artichoke hearts, or sun-dried tomatoes for added flavor and texture.
You can also experiment by using different types of cheese, such as provolone or gouda, or by adding a layer of pesto for a unique twist.
When making the lasagna, it’s important to let it rest for a few minutes after baking.
This helps the layers set and makes for easier serving.
Be careful not to overcook the noodles, as they will continue to cook while baking.
For a delightful pairing, consider serving this lasagna with a light salad dressed with balsamic vinaigrette and a glass of red wine such as Chianti or a medium-bodied white wine like Pinot Grigio.
A sparkling water with lemon can also complement the meal beautifully.
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Chicken and Mushroom Stroganoff Casserole
- 2 cups cooked egg noodles
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Olive oil for cooking
- Fresh parsley for garnishing (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the diced chicken to the skillet and cook until browned and cooked through.
- Stir in the sliced mushrooms, Worcestershire sauce, dried thyme, salt, and pepper, cooking until the mushrooms are tender.
- Pour in the chicken broth and stir in the sour cream until well combined. Remove from heat.
- In a greased 9×13-inch baking dish, combine the cooked egg noodles with the chicken and mushroom mixture. Mix well.
- Top with shredded cheddar cheese and bake in the oven for about 30 minutes, or until bubbly and golden on top. Let cool slightly before serving.
For ingredient substitutions, you can use cream cheese instead of sour cream for a thicker consistency.
If you’re looking to make it lighter, consider using plain Greek yogurt in place of sour cream.
You can also swap chicken for rotisserie chicken to save time.
Variations for this casserole include adding vegetables such as peas or spinach to enhance the nutrition and flavor.
You can also experiment with different types of cheeses like mozzarella or Gouda for a unique twist.
Additionally, consider using wide noodles or gluten-free pasta to meet dietary preferences.
When cooking this dish, make sure that your chicken is properly cooked and browned to enhance flavor.
You can also bake the casserole uncovered for the last 10 minutes for a crispy topping.
Adding a touch of lemon juice before serving can elevate the flavors beautifully.
To complement the savory flavors of the Chicken and Mushroom Stroganoff Casserole, serve it with a crisp green salad and a light white wine, such as a Sauvignon Blanc or a Chardonnay.
For a non-alcoholic option, try sparkling water with a splash of lemon for an invigorating drink.
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Harvest Vegetable and Quinoa Bake
The Harvest Vegetable and Quinoa Bake is a hearty and nutritious vegetarian casserole perfect for fall.
Combining seasonal vegetables with protein-packed quinoa and topped with a light, cheesy crust, this dish is ideal for a comforting weeknight meal or as an impressive side dish for gatherings.
Preparation time is about 15 minutes, and baking time is around 40 minutes, making it an easy recipe suitable for all skill levels.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups seasonal vegetables (such as zucchini, bell peppers, and carrots), chopped
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- 2 tablespoons olive oil
- Fresh parsley for garnishing (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until translucent.
- Add chopped seasonal vegetables to the skillet and cook until slightly tender. Stir in cooked quinoa, cherry tomatoes, oregano, basil, salt, and pepper until mixed well.
- Transfer the mixture to a greased baking dish and spread evenly. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let cool slightly, then garnish with fresh parsley before serving.
For ingredient substitutions, feel free to use any variety of quinoa—white, red, or black—to enhance both texture and flavor.
If you’re looking for a dairy-free option, you can swap the mozzarella for a plant-based cheese or omit it entirely.
Variations can include adding black beans or chickpeas for additional protein.
Or mixing in other seasonal vegetables like butternut squash or spinach for different flavors and textures.
You can also incorporate spices like cumin or paprika for extra flavor or sprinkle nuts on top for added crunch.
When cooking this dish, make sure that the vegetables are cut evenly for consistent cooking.
Allowing the casserole to rest for a few minutes before serving will help it set and make it easier to cut.
To complement the Harvest Vegetable and Quinoa Bake, consider pairing it with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.
For a non-alcoholic option, serve with herbal iced tea or a revitalizing cucumber mint water to enhance the freshness of the dish.
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Beef and Pumpkin Chili Casserole
The Beef and Pumpkin Chili Casserole is a hearty and flavorful dish that combines ground beef with seasonal pumpkin and spices to create a warm, comforting meal perfect for fall.
With a prep time of approximately 20 minutes and a baking time of around 40 minutes, this casserole is easy to prepare and serves as a delightful main course for family gatherings or cozy weeknight dinners.
Ingredients:
- 1 pound ground beef
- 1 cup pumpkin puree (canned or fresh)
- 1 cup kidney beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh cilantro for garnishing (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.
- Add the ground beef to the skillet and cook until browned. Drain excess fat if necessary.
- Stir in the pumpkin puree, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for a few minutes to heat through.
- Transfer the mixture to a greased baking dish and spread evenly. Top with shredded cheddar cheese.
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden. Let cool slightly, then garnish with fresh cilantro before serving.
For ingredient substitutions, lean ground turkey or chicken can be used in place of ground beef for a lighter dish.
Additionally, if you want to make this casserole vegetarian, you can replace the beef with a mix of beans and lentils for added protein.
Variations can include adding diced bell peppers or zucchini to the beef mixture for extra vegetables, or incorporating a teaspoon of chipotle powder for a smoky flavor.
You might also try different types of cheese, such as pepper jack or gouda, for a twist on flavor.
When preparing this dish, make sure that the vegetables and meat are cooked through before layering them in the baking dish.
Allowing the casserole to sit for a few minutes after baking can help it firm up and make serving easier.
For drinks to pair with this Beef and Pumpkin Chili Casserole, consider a robust red wine, like a Zinfandel, to complement the rich flavors, or a classic fall beer such as a pumpkin ale.
A crisp non-alcoholic option like apple cider can also enhance the seasonal vibe of your meal.
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Creamy Corn and Zucchini Casserole
The Creamy Corn and Zucchini Casserole is a delightful and comforting dish that brings together the sweetness of corn and the mild flavor of zucchini in a rich, creamy mixture.
This dish is perfect for fall gatherings and family dinners, with a preparation time of around 15 minutes and a baking time of approximately 35 minutes.
It’s a simple yet flavorful option that even novice cooks can master.
Ingredients:
- 2 cups fresh or frozen corn
- 2 medium zucchinis, diced
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
- 2 tablespoons olive oil
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn, diced zucchini, sour cream, mozzarella cheese, parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well until combined.
- Grease a baking dish with olive oil and pour the mixture into it, spreading it evenly.
- In a separate bowl, mix the breadcrumbs with a tablespoon of olive oil and sprinkle them over the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
For ingredient substitutions, you can replace sour cream with Greek yogurt for a lighter option.
If you’re looking to make this casserole dairy-free, consider using plant-based cheese alternatives and a non-dairy yogurt.
Variations can include adding chopped bell peppers or jalapeños for a bit of heat, mixing in cooked quinoa for added texture, or using different types of cheese like cheddar or feta for a unique flavor profile.
For a sweeter touch, you could also stir in some diced tomatoes or even a sprinkle of sugar.
When preparing this dish, make sure that the zucchini is not overcooked before adding it to the mix, as it can release too much moisture.
Allow the casserole to cool for a few minutes after baking for easier serving, and feel free to garnish with fresh herbs like parsley or chives for added flavor.
For drinks to pair with the Creamy Corn and Zucchini Casserole, consider a crisp white wine like Sauvignon Blanc to balance the creaminess, or a light lager for an invigorating accompaniment.
A sparkling water with a twist of lime would also complement the dish beautifully.
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Apple Cinnamon Oatmeal Bake
The Apple Cinnamon Oatmeal Bake is a warm and comforting dish that perfectly captures the essence of fall.
This baked oatmeal is not only delicious but also nutritious, making it an ideal breakfast for cozy mornings or a sweet dessert.
With a preparation time of just 15 minutes and a baking time of around 30 minutes, this dish is easy to whip up, even for novice bakers.
Ingredients:
- 2 cups rolled oats
- 2 cups milk (dairy or non-dairy)
- 2 medium apples, peeled and diced
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup chopped walnuts or pecans (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a large mixing bowl, combine oats, diced apples, brown sugar, maple syrup, cinnamon, vanilla extract, salt, nutmeg, and eggs. Pour in the milk and mix until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- If using, sprinkle chopped walnuts or pecans on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly browned.
For ingredient substitutions, you can use any type of milk, such as almond or coconut milk, for a dairy-free option.
You can also replace brown sugar with coconut sugar or a sugar substitute if you’re watching your sugar intake.
For a lighter version, consider reducing the amount of maple syrup.
Variations can include adding dried fruits like raisins or cranberries for extra sweetness, or spices like cardamom to enhance the flavor profile.
You can also incorporate mashed bananas for additional moisture or substitute some or all of the oats with quinoa for a different texture.
When preparing this dish, make sure to mix the ingredients thoroughly to achieve an even distribution of apples and spices throughout the oatmeal bake.
Let the casserole cool for a few minutes after baking for easier slicing, and serve warm for the best flavor.
For drinks to pair with the Apple Cinnamon Oatmeal Bake, consider a hot cup of spiced chai or coffee to complement the warm spices.
A light apple cider, served hot or cold, can also enhance the fall-inspired flavors of the dish.
For a lighter option, a herbal tea like chamomile or peppermint would work well too.
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Turkey and Stuffing Casserole
The Turkey and Stuffing Casserole is a hearty and comforting dish, perfect for repurposing leftover turkey from holiday meals or enjoying a warm family dinner.
With a preparation time of around 15 minutes and a baking time of 30-40 minutes, this casserole is easy to prepare and a crowd favorite, even for novice cooks.
Ingredients:
- 3 cups cooked turkey, shredded or diced
- 1 box (6 ounces) stuffing mix
- 1 cup chicken or turkey broth
- 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked turkey, stuffing mix, broth, cream of chicken soup, mixed vegetables, thyme, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spread the turkey mixture evenly into the prepared baking dish.
- If using, sprinkle cheese on top.
- Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and heated through.
For ingredient substitutions, you can use leftover chicken instead of turkey if you don’t have any on hand.
Instead of cream of chicken soup, feel free to use a homemade version or a dairy-free alternative such as cashew cream.
For a lower sodium option, you can make your own stuffing mix or opt for a low-sodium broth.
Variations of this casserole include adding fresh herbs like rosemary or sage for a more robust flavor.
Or incorporating different vegetables such as green beans or mushrooms.
For a bit of crunch, consider topping the casserole with crispy fried onions or crushed crackers before baking.
For cooking tips, make sure that the turkey is properly shredded or diced for even distribution in the casserole.
If the mixture seems too dry, add a bit more broth for moisture.
Let the casserole rest for a few minutes after baking to set properly before serving.
To complement your Turkey and Stuffing Casserole, consider pairing it with a crisp green salad for a balance of flavors.
Or serving it with a glass of apple cider for a touch of fall sweetness.
For something warming, a light red wine like Pinot Noir or a revitalizing iced tea could also work well.
Butternut Squash and Bacon Pasta Bake
The Butternut Squash and Bacon Pasta Bake is a creamy, savory dish that combines the sweetness of roasted butternut squash, the salty crunch of crispy bacon, and tender pasta, all baked together for a comforting fall meal.
With a preparation time of about 25 minutes and a difficulty level that is easy, this dish is perfect for both seasoned cookers and beginners alike.
Ingredients:
- 8 ounces pasta (e.g., penne or rigatoni)
- 2 cups butternut squash, peeled and cubed
- 4 slices bacon, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Olive oil, for roasting
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20 minutes or until tender.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large bowl, combine the roasted squash, cooked bacon, cream, Parmesan cheese, dried sage, garlic powder, salt, and pepper. Add the pasta and mix well.
- Transfer the mixture to a greased 9×13 inch baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
- Bake for 20-25 minutes, or until bubbly and golden.
For ingredient substitutions, you can use chicken or turkey bacon instead of traditional bacon for a lighter option.
If you’re avoiding dairy, substitute the heavy cream with coconut cream and use a dairy-free cheese alternative.
For a gluten-free version, opt for gluten-free pasta.
Variations of this dish could include adding sautéed onions and garlic for extra flavor, or incorporating spinach for a nutritional boost.
You may also want to swap the butternut squash for sweet potatoes or pumpkin for a different taste profile.
When cooking, make sure to roast the butternut squash until it is fork-tender to enhance its sweetness.
Take care not to overcook the pasta—aim for al dente—so it doesn’t become mushy when baked with the sauce.
To pair with your Butternut Squash and Bacon Pasta Bake, consider a glass of Chardonnay or Sauvignon Blanc, which complement the richness of the dish.
For a non-alcoholic option, a sparkling apple cider would reflect the flavors of fall beautifully.
