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Butternut Squash Dressing

Total Time

Prep: 20 min. Bake: 30 min.


5 cups

I became a confirmed squash lover when I sampled this dish at a friend's house more than 20 years ago. The blend of creamy squash and crunchy stuffing makes it a favorite. —Kimberley Melander, Brush Prairie, Washington


  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1 package (12 ounces) frozen cooked winter squash, thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 3/4 cup sour cream
  • 1 package (6 ounces) cornbread stuffing mix, divided
  • 3 tablespoons butter, melted


  1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

Nutrition Facts

3/4 cup: 358 calories, 19g fat (8g saturated fat), 39mg cholesterol, 979mg sodium, 38g carbohydrate (9g sugars, 4g fiber), 7g protein.

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