Winter Squash Casserole

March 29, 2025

For this recipe, I needed to use up some of my Pumpkins from last year so I cooked them all and froze some of it and the rest I used for this bulk casserole recipe. I made 6 smallish casseroles out of the Pumpkin I had and ingredients and scaled the recipe down below to 1 Medium sized casserole dish. All but one of my casseroles had Venison Roast in them. I made one Vegetarian for my neighbor. Great to make ahead and wait to bake until you are ready for your meal or just to freeze and make a freezer meal out of it and Bake it when you thaw it out or give as a gift.

Feel free to mix and match ingredients. This is a whatever you have on hand kind of recipe and not written in stone. Great for those of you who like to experiment!

{Yield: 1 - 9 by 11 sized Casserole Dish}

Winter Squash Casserole with Cheese and Veggies + Venison Meat or Vegetarian Version:

Ingredients:

2 C Baked/Cooked Winter Squash of Choice (I used Pumpkin)

1 Box Stuffing Mix or 6 Slices of Bread of Choice Torn into small pieces (I used a mixture of Stuffing Mix and Sourdough Bread) ***To make it Keto Friendly, you may leave this out and just stick to rest of ingredients.

2 carrots, chopped and steamed

2 celery stalks, chopped and steamed

1 C chopped frozen broccoli

1/2 C chickpeas

1 C chopped Mushrooms

1 lb Venison Roast Meat, cooked and seasoned (I used some frozen and already cooked)

1/2 C chopped onions

1/2 Stick Butter

2 Cloves Garlic, chopped fine

1/2 Medium sized bell pepper

1/2 C Cheese of Choice (I used Dutch Country Mozzarella Cheese), chopped into small pieces.

1 1/2 C Red Sauce (I used Tomato Sauce)

1/3 Cup Fresh Parsley

1/3 C Chopped Black Olives

1 C Sour Kraut or 1 C Cooked Chopped Cabbage + 4 T Vinegar (I used Sour Kraut)

2 Eggs, beaten + 3 T Water

1/3 Cup Plain Yogurt or Sour Cream (I used Plain Yogurt)

1 C Cooked Rice of Choice

Herbal Seasonings, Herbal Seasoning Salt and/or Pepper to taste

Directions:

• Cut your Winter Squash into 2-3 inch sized pieces and place in baking Dish.
• Bake your Winter Squash for 375 for 40 min or until you can easily stick a fork into it. Not too mushy, not to hard.
• Prepare your Casserole Dish with rest of ingredients:
• Steam carrots, celery. Chop frozen Broccoli into small pieces. Chop your other veggies & cheese, set aside. If using Chick Peas out of a can, drain and rinse them and set aside.
• Place the Bread pieces or Stuffing Mix into the dish. Melt your butter in a sauce pan. You may lightly cook your onions, mushrooms, garlic. Season. Drizzle onto the Stuffing/Bread in casserole Dish. Olive Oil may be used as well. Add beaten eggs, Yogurt. Mix.
• Add 1/2 chick peas, Sour Kraut, Broccoli, 1/2 Bell Peppers, Carrots, Celery, Rice, Winter Squash. Season. Add Red Sauce. Add Meat if using. Add Cheese. Season. Add Black Olives. Add rest of additional Veggies to top off for color. Add Parsley.
• Bake in oven 350 for 30 minutes or 400 degrees for 18 to 20 minutes or until cheese is melted and casserole is heated through.

When done, take out of oven and allow to cool for a bit. Take a picture of your creation and Enjoy! Keeps for several days in the fridge. Leftovers may be frozen for future use.

Leave a comment

Comments will be approved before showing up.

Name *

Email *

Comment *

---

Also in Our Back to Basics Journey