French Market Squash
A comforting baked squash dish with creamy chicken soup, sour cream, and flavorful seasonings, topped with cornbread stuffing for a hearty, family-friendly meal.
Ingredients
Instructions
- Boil squash in salted water for 7 to 10 minutes, until soft; drain.
- Add cream of chicken soup, sour cream, grated carrot, chopped onion, chopped pimento, and half of the stuffing mix to the squash.
- Mix in melted butter, salt, and white pepper.
- Put the mixture in a large casserole dish.
- Top with the remaining stuffing mix.
- Bake until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese to the mixture. If you want to lighten it up, you can substitute the cream of chicken soup with a homemade version or a cream of mushroom soup. Fresh herbs like thyme or parsley can enhance the flavor profile. If you prefer a crunchier topping, mix in some crushed crackers with the stuffing mix.
Serving Suggestions
This French Market Squash pairs beautifully with grilled chicken or a light salad for a well-rounded meal. Consider serving it alongside a refreshing cucumber salad or some roasted vegetables for added color and nutrition. It also complements other American recipes, making it a versatile addition to any table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven set to 350°F (175°C) and bake covered with foil for about 20-25 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of French Market Squash contains roughly 895 calories, with 17g protein, 102g carbohydrates, and 49g fat. It is an excellent source of vitamin A (213% of the Daily Value), dietary fiber (68% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Yes, you can substitute yellow squash with zucchini or a mix of both. Just ensure they are cooked until tender. The flavor will be slightly different but still delicious.
Is there a vegetarian version of this dish?
Absolutely! You can replace the cream of chicken soup with a vegetable-based cream soup or make your own. Additionally, omit the pimento if it’s not vegetarian-friendly, and use vegetable broth instead of chicken broth.
Can I make this dish ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for a day. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).