Ingredients
2 cupsbutternut squashcut into ½-inch cubes
1largecarrotgrated
½yellow oniondiced finely
1½cupssour cream
10¾ozcondensed cream of celery soup(1 can)
10¾ozcondensed cream of chicken soup(1 can)
12ozpackage dry bread stuffing mix(1 pack)
½cupbuttermelted
Preparation
Preheat the oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam for 8 to 10 minutes or until tender. Transfer squash to a large bowl.
Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9×13-inch pan.
Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
Bake uncovered in the preheated oven for about 20 minutes, or until bubbling and golden brown on top.
