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!
- 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
- 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.
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