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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!

Butternut squash casserole in a baking dish.

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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Butternut Squash Casserole

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!

Ingredients

Units Scale

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

Bring a large pot of water to a boil. Preheat oven to 350°F.
Once the water is boiling, add squash and cook until soft.
Drain well, then mash with a fork.
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.
Melt the remaining 4 tablespoons of butter in a large bowl. Add the stuffing and mix well.
Add 2/3 of the stuffing mixture to the squash mixture and stir to combine. Spread into a 9×13-inch baking dish, then top with the remaining 1/3 of the stuffing mixture.
Add to mixture, reserving 1/3 of stuffing; top with remaining stuffing.
Bake in the preheated oven for 30 minutes.