Thanksgiving: Butternut Squash Casserole

My mom has been making this for years! The squash is nice and smooth, and the crunchy topping is perfect. This packs a lot of flavor and makes a ton!

This recipe was a huge hit with my in-laws and friends this Thanksgiving. My mom has been making this for years, and when I was little I couldn't stand it.

Last year, I decided that I wanted to try to make it myself and see if I liked it now that I'm all grown up, and I have to say WOW! It's awesome!

The squash is nice and smooth, and the crunchy topping is perfect. This packs a lot of flavor and makes a ton!

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📖 Recipe

Butternut Squash Casserole

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• Author: Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from Mom)
• Category: Side Dish
• Method: Stovetop, Oven
• Cuisine: American

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Description

My mom has been making this for years! The squash is nice and smooth, and the crunchy topping is perfect. This packs a lot of flavor and makes a ton!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups cubed butternut squash
• 6 tablespoons unsalted butter, divided
• 1 medium onion, chopped
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 (8-ounce) package herb-seasoned stuffing

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Instructions

1. Bring a large pot of water to a boil. Preheat oven to 350°F.
2. Once the water is boiling, add squash and cook until soft.
3. Drain well, then mash with a fork.
4. In a large skillet, melt 2 tablespoons of the butter. Add onion and sauté until soft. Add squash, cream of chicken soup, and sour cream. Stir well to combine.
5. Melt the remaining 4 tablespoons of butter in a large bowl. Add the stuffing and mix well.
6. Add ⅔ of the stuffing mixture to the squash mixture and stir to combine. Spread into a 9x13-inch baking dish, then top with the remaining ⅓ of the stuffing mixture.
7. Add to mixture, reserving ⅓ of stuffing; top with remaining stuffing.
8. Bake in the preheated oven for 30 minutes.

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Notes

The stuffing is often sold in 16-ounce packages - just use half of it and save the other half (or make two casseroles!).

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