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Butternut squash casserole in a baking dish.

Butternut Squash Casserole

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


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!


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


  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 2/3 of the stuffing mixture to the squash mixture and stir to combine. Spread into a 9x13-inch baking dish, then top with the remaining 1/3 of the stuffing mixture.
  7. Add to mixture, reserving 1/3 of stuffing; top with remaining stuffing.
  8. Bake in the preheated oven for 30 minutes.


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

Keywords: Thanksgiving, casserole

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