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Pioneer Woman Squash Casserole

Pioneer Woman Squash Casserole is creamy and cheesy with a buttery and crispy Ritz cracker topping. It makes a delicious side dish and is perfect for using fresh summer squash.

As pioneer women did, I describe how to make a delicious Squash Casserole in this post. You’ll also learn how to store and reheat it properly.

Pioneer Woman Squash Casserole
Pioneer Woman Squash Casserole

What is Pioneer woman Squash Casserole?

Every time you ask, you’ll probably get a different answer about the pioneer woman squash Casserole. Because there are so many different ways to prepare this dish. It’s hard to imagine a home cook who hasn’t made a squash casserole at least once.

  • Yellow pioneer woman squash Casserole: is often paired with onions and red bell peppers (or pimientos).
  • Cheesy Zucchini Casserole pioneer woman: Is made with Cheddar cheese is a relatively dense, off-white, sometimes sharp-tasting, natural cheese.
  • Butternut Squash Casserole pioneer woman: Butternut Squash Casserole is typically sour cream or mayonnaise, but I like both.

Can You Make Summer Pioneer Woman Squash Casserole Ahead Of Time?

Yes, you can assemble the pioneer woman squash Casserole in advance, cover it tightly, and refrigerate for up to 24 hours. Allow the dish to come to room temperature on the counter before putting it in the oven. The cooking time will need to be extended if the inside of your pioneer woman squash Casseroleis still cold.

How to Select a Perfectly Ripe Butternut Squash

There is a wealth of reasons to celebrate the arrival of crisp autumn fruits and vegetables. Despite the name, not everything has a pumpkin spice flavor. It’s also the delectable acorn, spaghetti, and, most significantly, butternut squashes that are in season at the moment.

On cool autumn days, butternut squash is a must-have ingredient. It plays a significant role in hearty dishes like stews, sautes, and soups. Unfortunately, it’s not always easy to zero down on the best option. Underripe squash will lack the rich flavor associated with full ripeness. Overripeness can cause dryness, mushiness, or loss of taste. When shopping for butternut squash for a dish, remember these points the next time you go to the supermarket or farmers market.

Consider the Weight:

Feel its heft by picking it up. You can tell that butternut squash is ready when it is solid and weighty for its size. What does that imply exactly? Pick up several more squashes to get a sense of how much they typically weigh and use your best judgment from there. Squash that is too light in weight is unripe. The old standby of banging on the door also works. Tap around the outside of the veggie. Food is ready when you hear a hollow sound.

Look at the Stem:

Choose a butternut squash that feels solid when you press down on its stem. Your squash will last longer if you keep the stem on it. If the squash is past its prime and the stem has fallen off, it may be because it was overripe. Take note of the stem’s hue as well. Absolutely perfect shade? Dark brown.

Examine the Skin Color:

In this case, darker is preferable. True butternut squash will be a deep beige color. If the squash has green patches or streaks, it hasn’t yet reached complete ripeness. But what about the possible white patch? It’s okay; that’s simply where the squash happened to be resting in the field.

Avoid Certain Characteristics:

Knowing the heaviness, color, and firmness of butternut squash is a good start, but there’s more to be learned. Don’t buy squash that has evident wounds or soft places, since these might lead to rot or mold. Frost damage, which leaves brown spots, means the squash won’t keep as long or won’t have the desired texture.

If you follow these guidelines, you can find a butternut squash for tonight’s meal. And if you’re still not sure what kind of squash you’re looking at in a farmers market, don’t be afraid to ask the farmer! As the saying goes, “they know best.”

So, you’ve got all the ingredients for your ideal butternut squash dish, and you’re ready to get cooking! Soups, sweets, and casseroles of all kinds are at your disposal. Season change has arrived; autumn is here!

How To Cook The Squash For Pioneer Woman Squash Casserole?

  1. Once the vegetables have been evenly sliced, you will need to cook the squash before baking the casserole.
  2. Some people like to boil the squash first, but I find it easier to sauté the squash along with the onion and bell pepper in one big skillet.
  3. This only takes about 10 minutes, but it will ensure that the vegetables are tender in the end.
  4. This step adds an extra layer of flavor thanks to the butter, salt, and pepper you add!

How To Make Pioneer Woman Squash Casserole?

  1. Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add a third of the squash to the skillet, arrange in one layer and sprinkle with 1/2 teaspoon salt and pepper.
  3. Turn the squash occasionally until it begins to soften and has golden brown spots, about 5 minutes. Transfer to a colander.
  4. For each batch, use 2 tablespoons of butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Pour each batch into a colander.
  5. Cook the pepper and onion in 1 tablespoon butter, stirring occasionally and scraping up any brown bits from the bottom of the skillet, until soft, about 5 minutes.
  6. Stir in the garlic and cook until fragrant, about 1 minute. Cool for 5 minutes, then fold into the squash. Pour into a 2-quart casserole dish.
  7. In a large bowl, combine the sour cream, eggs, 1/2 teaspoon salt, and a few grinds of pepper. Add the Cheddar, thyme, and chives over the squash, making sure that some of the mixtures sink to the bottom.
  8. Melt the remaining tablespoon of butter in a medium bowl using a microwave. Add the crackers and hot sauce. Mix well.
  9. Bake your Pioneer Woman Squash Casserole for about 30 to 35 minutes or until the crackers are golden brown and the eggs are cooked through. Wait 10 minutes before serving.
Pioneer Woman Squash Casserole
Pioneer Woman Squash Casserole

How Long Does Pioneer Woman Squash Casserole Last?

Pioneer woman Squash casserole can be stored at 41 °F under refrigeration and has a shelf life of four days. Keeping summer squash below 41 °F for more than two days can result in chilling injury. Don’t store squash in dry areas.

  • In The Fridge: a baked Pioneer woman squash casserole will last from 4 to 6 days well covered in the fridge. It is better to use glass containers since they preserve flavor better than plastic containers.
  • In The Freezer: Frozen pioneer woman squash casseroles will last for up to six months when stored using the above method, assuming your freezer is set to 0 degrees F or colder. While the casserole can be eaten for up to six months, the quality may begin to deteriorate after three months.

How To Reheat Leftover of Pioneer woman Squash Casserole?

In The Oven:

  1. Let the squash Casserole Rest at Room Temperature. It is always good to let the casserole stand for a while at room temperature.
  2. Preheat the Oven to 350 °F.
  3. Place the squash Casserole Leftovers in a Baking Pan and Cover.
  4. Bake for about 20 Minutes


In The Microwave:

  1. The reheating method you choose depends on the size of your squash casserole.
  2. Microwave in 30-60 second increments until warmed to your liking – usually, 2 minutes is more than enough time to make your squash casserole piping hot.


In The Air Fryer:

  1. Turn your air fryer to 350-400 degrees F for just 3-4 minutes and then reheated leftovers of your squash casserole will taste just as warm and delicious.

What To Serve With Pioneer Woman Squash Casserole?

This versatile side dish pairs nicely with just about any of your favorite entrees.

Here are some meals that go with the fabulous pioneer woman squash casserole:

Pioneer Woman Squash Casserole
Pioneer Woman Squash Casserole

Recipe Tips

  • Pioneer woman Squash casserole is easy to make. You will need to precook the squash some because you don’t want it to be crunchy in the finished casserole. Alternatively, you can slice it and saute it, steam it, or even microwave it until just tender.
  • Slice the squash using a handheld mandoline slicer. It makes the process really fast, and also ensures that all the squash rounds are the same width and cook at the same rate.
  • Rather than using a bag of pre-shredded cheese, grate the cheese by hand. When you grate cheese blocks at home, it melts more smoothly into the dish.
  • Make sure you weigh or measure your squash so that you use the correct amount. Squash can vary greatly in size, so you might need anywhere from four smaller squash to two larger ones. The smaller squashes, if available, are typically more flavorful, tender, and have fewer seeds.

Try More Recipes:

Pioneer Woman Squash Casserole Nutrition Facts

Amount Per Serving ( 1 Cup – 217g )

  • Calories 240
  • Total Fat 16g
  • Saturated Fat 6.9g
  • Trans Fat 0.6g
  • Cholesterol 31mg
  • Sodium 422mg
  • Potassium 467mg
  • Total Carbohydrate 18g
  • Dietary Fiber 2.3g
  • Sugars 5.7g
  • Protein 8.3g
  • Vitamin A 13%
  • Vitamin C 44%
  • Calcium 22%
  • Iron 7%

Nutrition Facts Source: Source

Pioneer Woman Squash Casserole

Difficulty:BeginnerPrep time: 35 minutesCook time: 35 minutesRest time: 20 minutesTotal time:1 hour 30 minutesServings:6 – 8 servingsCalories:240 kcal Best Season:Summer

Description

Pioneer Woman Squash Casserole is creamy and cheesy with a buttery and crispy Ritz cracker topping. It makes a delicious side dish and is perfect for using fresh summer squash.

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add a third of the squash to the skillet, arrange in one layer and sprinkle with 1/2 teaspoon salt and pepper.
  3. Turn the squash occasionally until it begins to soften and has golden brown spots, about 5 minutes. Transfer to a colander.
  4. For each batch, use 2 tablespoons of butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Pour each batch into a colander.
  5. Cook the pepper and onion in 1 tablespoon butter, stirring occasionally and scraping up any brown bits from the bottom of the skillet, until soft, about 5 minutes.
  6. Stir in the garlic and cook until fragrant, about 1 minute. Cool for 5 minutes, then fold into the squash. Pour into a 2-quart casserole dish.
  7. In a large bowl, combine the sour cream, eggs, 1/2 teaspoon salt, and a few grinds of pepper. Add the Cheddar, thyme, and chives over the squash, making sure that some of the mixtures sink to the bottom.
  8. Melt the remaining tablespoon of butter in a medium bowl using a microwave. Add the crackers and hot sauce. Mix well.
  9. Bake your Pioneer Woman Squash Casserole for about 30 to 35 minutes or until the crackers are golden brown and the eggs are cooked through. Wait 10 minutes before serving.

Notes

  • Pioneer woman Squash casserole is easy to make. You will need to precook the squash some because you don’t want it to be crunchy in the finished casserole. Alternatively, you can slice it and saute it, steam it, or even microwave it until just tender.
  • Slice the squash using a handheld mandoline slicer. It makes the process really fast, and also ensures that all the squash rounds are the same width and cook at the same rate.
  • Rather than using a bag of pre-shredded cheese, grate the cheese by hand. When you grate cheese blocks at home, it melts more smoothly into the dish.
  • Make sure you weigh or measure your squash so that you use the correct amount. Squash can vary greatly in size, so you might need anywhere from four smaller squash to two larger ones. The smaller squashes, if available, are typically more flavorful, tender, and have fewer seeds.
Keywords:Pioneer Woman Squash Casserole, Squash Casserole
Nutrition Facts

Servings 6 – 8


Amount Per Serving
Calories 240
% Daily Value *
Total Fat 16g25%
Saturated Fat 6.9g35%
Trans Fat 0.6g
Cholesterol 31mg11%
Sodium 422mg18%
Potassium 467mg14%
Total Carbohydrate 18g6%
Dietary Fiber 2.3g10%
Sugars 5.7g
Protein 8.3g17%

Vitamin A 13%
Vitamin C 44%
Calcium 22%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Hilda

Friday 11th of November 2022

Lots of butter,cheese and whipping cream . How about some good recipes for those of us who trying to eat healthier and/or lactose intolerant?

Glen hawkins

Thursday 27th of October 2022

I love all your recipes