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Publisher Photo
With its mild flavor, tender squash is easy to blend into recipes to please the palates of picky eaters.—Suzanne Zick, Osceola, Arkansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 2 cups mashed cooked butternut or acorn squash
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped onion
  • 1 medium carrot, finely shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups crushed herb-seasoned stuffing, divided
  • 2 tablespoons butter, melted

Directions

In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper. Sprinkle 1 cup of stuffing into a greased 1-1/2-qt. baking dish. Top with squash mixture and remaining stuffing; drizzle with butter. Bake, uncovered, at 350° for 35 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Stuffing Surprise in Taste of Home October/November 1999, p14

Nutritional Facts

3/4 cup: 206 calories, 11g fat (6g saturated fat), 31mg cholesterol, 611mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 5g protein.

Popular Videos

  • 2 cups mashed cooked butternut or acorn squash
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped onion
  • 1 medium carrot, finely shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups crushed herb-seasoned stuffing, divided
  • 2 tablespoons butter, melted
  1. In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper. Sprinkle 1 cup of stuffing into a greased 1-1/2-qt. baking dish. Top with squash mixture and remaining stuffing; drizzle with butter. Bake, uncovered, at 350° for 35 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Stuffing Surprise in Taste of Home October/November 1999, p14

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