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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.Sue Moore, Columbiana, Ohio Ingredients:
2 pounds acorn or butternut squash |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1/3 cup butter, melted |
2 medium carrots, shredded |
1/2 cup finely chopped onion |
2-1/4 cups herb-seasoned stuffing mix, divided |
Directions:
1. Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside.
2. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash.
3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender. Yield: 12 servings.
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