Squash casserole
This easy casserole recipe is a great way to use some of that squash from your garden, or take advantage of seasonal product.
Ingredients
Instructions
Preheat the oven to 350° F.
In a medium saucepan, bring 3 cups of salted water to a boil. Add squash and onions and boil for about 5 minutes. Drain.
In a large bowl, combine the chicken stock and cornstarch, mixing well, then add the sour cream, mixing once again. Stir in the carrots. Gently fold in the squash and onions.
In another bowl, mix the butter with the stuffing mix until crumbly. Spread half of the stuffing in a 12x7x2 inch baking dish. On top of this, spread the squash mixture from edge to edge and cover with the remaining stuffing.
Bake for 25 minutes.
Notes
Substitute home made stuffing with 4 cups dry stuffing mix, mixed with 1/2 cup unsalted butter, if you must.
You can substitute 1 1/2 cup chicken stock and 1 tablespoon cornstarch with 1 can cream of chicken soup. Mind, this might make the recipe high in salt.
Make ahead and store in the refrigerator until ready to bake!
Squash is cooked in a similar way to zucchini, so the suggestions found in the article delicious and healthy zucchini recipes can be adapted for its use.
The same could be said about the ideas in the page zucchini for babies, all of them can be applied to summer squash and other types of squash. Add a couple of months to the estimated dates if you are in doubt.