Monday, February 22, 2010

Day 53: Creamy Squash Casserole

The last few months, I have discovered the deliciousness that is butternut squash. I can't believe that in my 38 years on the planet I haven't figured out how good it is until now! As a general rule, I really don't like winter squash. Most of them have a strong flavor that is a little strange. But butternut squash is sweet and nutty and yummy! I love it so much, that much to my children's dismay, I am planting a whole bunch of it in my garden this year. I've tried 4 or 5 different recipes and they have all been really good. There are a lot of sweet recipes for squash, but I like the savory ones better. This recipe came from a Taste of Home magazine.
Creamy Squash Casserole
10" dutch oven
2 lbs. acorn or butternut squash
1 can cream of chicken soup
1 cup sour cream
1/3 cup butter or margarine
2 medium carrots, shredded
1/2 cup finely chopped onion
2 1/4 cups herb-seasoned stuffing mix, divided (I used Stove Top)
Peel squash, then cut in half and remove seeds. Cut into 1/2" cubes. Cook the squash in a small amount of water in your DO for 3 minutes, drain and set aside. I used 15 coals for this.. In a bowl , combine the soup, sour cream, butter, carrots and onion; stir in 2 cups of the stuffing mix. Fold in the squash. Put squash mixture in your DO and sprinkle with remaining stuffing mix. Bake at 350* for 25 minutes or until squash is tender. I used 8 coals on the bottom and 12 on top. Serves 12.
The Finished Product

The Review

This was amazing!! If I had to choose my favorite recipe so far this year, it would be near the top. The stuffing made it perfectly seasoned, without being overbearing. It was creamy, and I could really taste the squash. My kids weren't super thrilled, but a few of them really liked it. It took me 38 years to like it, I guess I can't expect miracles from my kids! :) This is a recipe you really should try. Mmmmmmm, good! I'm going to have the leftovers for breakfast!! Grade A.


  1. Butternut squash also makes a much better pumpkin pie, than pumkin. Fresher than caned easyer to cut up for cooking and rureeing, and tasts better too. Give that a try.

  2. That word was to be "pureeing" sorry.

  3. This was fantastic! I would have posted a picture, but alas, we ate the whole dang thing already :) I used a 12" shallow cast iron dutch oven and campfire coals (my friends usually use charcoal for their DO, but I like the real coals). I had an acorn squash laying around and wasn't sure what I wanted to do with it until I came across this recipe. As my venison stew was still simmering away, I served this casserole as an appetizer to my husband. I wish you could hear our taste buds scream with joy! I plan on making more of the dishes you have posted here, and I promise to put the fork down and take a picture before digging in ;)


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