Thanksgiving Squash
A comforting Thanksgiving casserole combining tender squash, creamy mushroom and sour cream, seasoned onion and carrot, topped with flavorful stuffing for a hearty holiday dish.
Ingredients
Instructions
- Cook squash until tender and drain well.
- Slice the onion and grate the carrot.
- In a microwave-safe dish, melt the butter and cook the onion and carrot for 3 minutes.
- Mix the cooked onion and carrot with sour cream, mushroom soup, salt, pepper, cooked squash, and three-quarters of the stuffing mix.
- Pour the mixture into a casserole dish.
- Mix the remaining stuffing mix with melted butter and spread evenly over the top of the casserole.
- Bake at 350°F (175°C) for 30 to 40 minutes until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding additional sour cream or a sprinkle of cheese on top before baking. If you want a vegetarian version, substitute the cream of chicken soup with a vegetable alternative. Fresh herbs like thyme or sage can enhance the flavor profile. For added crunch, you might mix in some chopped nuts or seeds into the stuffing mix.
Serving Suggestions
This Thanksgiving Squash pairs beautifully with roasted turkey or ham, making it a perfect side dish for your holiday table. Consider serving it alongside a fresh green salad or cranberry sauce for a balanced meal. It also complements other comforting dishes like Lorene'S Chicken Pie, creating a delightful feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, cover the casserole with foil to keep it moist and warm it in a 350°F (175°C) oven for about 20 minutes. You can also microwave individual portions, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Thanksgiving Squash contains roughly 500 calories, with 9g protein, 43g carbohydrates, and 33g fat. It is an excellent source of vitamin A (51% of the Daily Value) and vitamin D (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2486mg per serving (108% 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 mushrooms instead of canned?
Absolutely! Fresh mushrooms can add a more robust flavor. Sauté them in butter before mixing them into the casserole to enhance their taste. Use about 8 oz. of fresh mushrooms, sliced, to replace the canned variety.
What type of squash works best for this recipe?
While any variety of squash can work, butternut or acorn squash are popular choices due to their sweetness and texture. These types will provide a lovely flavor balance with the creamy mixture in the casserole.
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish, cover it tightly, and refrigerate. Just add an extra 10 minutes to the baking time when cooking from cold, ensuring it's heated thoroughly before serving.
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).