Fall Squash

Fall Squash

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  • 2 lbs. butternut squash
  • 1 small jar chopped pimento
  • 2 T finely chopped onion
  • 2 LG carrots, grated
  • 1 C sour cream
  • 1 can cream of chicken soup
  • 1 stick butter
  • 1 pkg. cornbread stuffing mix


  1. Preheat oven to 350° F. Lightly spray the bottom and up the sides with cooking spray a 9 x 13-inch baking pan; set aside.Peel and chunk up squash. Boil until tender. Drain and mash. Add pimento, onion, carrots, sour cream and chicken soup. 
  2. Melt the butter in microwave. Mix with the cornbread stuffing mix. Add half of the stuffing to the bottom of the prepared baking dish. Spread the squash mixture over top. Add the remaining stuffing mix to the top of the squash.  
  3. Bake 30 minutes.
Fall Squash
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