Virginia'S Squash
Virginia's Squash is a comforting casserole featuring tender squash, carrots, and a creamy sauce, topped with seasoned stuffing. Perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook squash and onion in boiling salted water for 5 minutes; drain.
- Mix cream of chicken soup, sour cream (or yogurt), and shredded carrots in a bowl.
- Add cooked squash and onion to the mixture and set aside.
- Combine melted margarine with herb-seasoned stuffing mix.
- Spread half of the stuffing mixture in the bottom of a 13 x 9-inch glass pan.
- Pour the vegetable mixture over the stuffing layer.
- Top with the remaining stuffing mixture.
- Bake for 30 minutes at 350°F until golden and bubbly.
Tips & Substitutions
For a lighter version, consider substituting the cream of chicken soup with a homemade broth or a plant-based alternative. You can also replace sour cream with Greek yogurt for added protein. If you prefer more texture, try adding some chopped bell peppers or zucchini. To enhance flavor, a sprinkle of garlic powder or fresh herbs can elevate the dish.
Serving Suggestions
Virginia's Squash is a delightful side dish that pairs wonderfully with grilled meats or roasted chicken. For a complete meal, serve alongside a fresh salad, such as Broccoli And Chicken Salad, or a warm roll. It can also be featured on a buffet table as a crowd-pleasing vegetarian option. Consider garnishing with fresh herbs for a burst of color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes or until heated through. This dish also freezes well; just ensure it's cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia'S Squash contains roughly 677 calories, with 9g protein, 58g carbohydrates, and 47g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (35% of the Daily Value), and potassium (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1603mg per serving (70% 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 make this dish ahead of time?
Yes, you can prepare the squash and onion mixture in advance and assemble the casserole a day ahead. Just keep it covered in the refrigerator. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for herb-seasoned stuffing?
If you don't have herb-seasoned stuffing on hand, you can use plain bread crumbs mixed with your favorite herbs such as thyme, rosemary, or sage. Alternatively, cornbread stuffing can provide a unique flavor and texture that complements the squash beautifully.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian version, simply replace the cream of chicken soup with a plant-based soup or a homemade cream sauce. You can also use vegetable broth instead of the margarine for the stuffing. This way, you still enjoy all the flavors while keeping it meat-free.
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).