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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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With its mild flavor, tender squash is easy to blend into recipes to please the palates of picky eaters.Suzanne Zick, Osceola, Arkansas 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:
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.
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