Rita And Winnie'S Squash
A creamy, comforting squash casserole with a blend of sour cream, onions, and carrots, topped with stuffing mix and baked to golden perfection—perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Mash the cooked squash.
- Stir in grated onion, cream of celery soup, sour cream, and grated carrot. Add salt and pepper to taste.
- Fold in two-thirds of the stuffing mix into the squash mixture.
- Spread a layer of stuffing mix in the bottom of a buttered casserole dish.
- Pour the squash mixture over the stuffing layer.
- Sprinkle the remaining stuffing mix on top and dot generously with butter.
- Bake at 350°F for 30 to 40 minutes until golden and heated through.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of nutmeg or cinnamon to the squash mixture. If you don't have cream of celery soup, you can substitute it with cream of mushroom or make a homemade white sauce. To save time, use pre-cooked or frozen squash. This dish can be made ahead of time and is perfect for holiday gatherings or as a side dish for your favorite vegetarian recipes.
Serving Suggestions
This dish is a delightful side for roasted meats or can stand alone as a vegetarian main course. Pair it with a fresh green salad or roasted vegetables for a complete meal. It also complements hearty dishes like Benjamin Likes This Broccoli Casserole beautifully, making it a versatile addition to your dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes until warmed through. You can also reheat individual portions in the microwave for a quick meal option.
Nutrition & Diet Analysis (per serving)
Each serving of Rita And Winnie'S Squash contains roughly 279 calories, with 6g protein, 44g carbohydrates, and 9g fat. It is an excellent source of vitamin A (72% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 986mg per serving (43% 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 fresh squash instead of cooked squash?
Yes, you can use fresh squash, but you'll need to cook it first. Steam or roast the squash until tender, then mash it before adding to the recipe. This will enhance the flavor and texture of the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the squash mixture and layer it in the casserole dish, then cover it and refrigerate for up to 24 hours. Just bake it when you're ready to serve. This makes it a convenient option for busy days.
Is there a vegan alternative for this recipe?
Yes, to make a vegan version, substitute sour cream with a plant-based yogurt or cashew cream, and use a vegan cream soup. Ensure the stuffing mix is also vegan-friendly to keep the dish completely plant-based.
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).