Some good recipes.
Southwest-style Roasted Butternut Squash Casserole
Source: From the test labs of SomethingEdible.com
Servings: Serves about 6 - 8 as a side.
Prep Time: 45 minutesCook Time: 45 minutes
The Veggie Sweat
The Mother of all Casserole Toppings
Instructions: Preheat oven to 450F.
Toss the squash with oil and seasoning and spread out on a sheet pan with the one or two jalapenos. Roast squash and chile(s) for 15 minutes. The squash my be slightly under-cooked, and that's ok. You can turn off the oven now. Move the chiles to a sealed container for a good sweat, and let the squash cool while handling the veggie sweat.
For the veggie sweat, add oil, garlic, bell peppers, onions, garlic, salt & pepper to a cold non-stick pan over medium heat. Sweat for 10-12 minutes, stirring occasionally. If things start to think about browning, turn down the heat as necessary. Set aside to cool a bit when the onions are translucent and the bell pepper is slightly soft.
Seed and dice jalapeno(s) and combine with the rest of the ingredients for the binder. Stir in the roasted squash and the veggie sweat and spoon the mix into a 3 quart casserole dish. Stir together topping ingredients and sprinkle over the top. You can now bake your casserole, or if you're doing ahead, cover and refrigerate.
When it's time to heat it up, bake uncovered at 375F for 45 mins. If cooking without the stint in the fridge, 375F for 30 minutes will do.