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12 Days of Christmas 2017, Day 6: [Recipe] Squash and Stuffing Casserole

Oh my, hold on Martha!

I’ll admit I was very skeptical about this recipe when my friend Sue passed it on to me. She told me how delicious it was and honestly I just wasn’t sure whether I should believe her.

I WAS WRONG TO BE SKEPTICAL!

This squash casserole will FOR SURE become a side dish we’re going to serve very regularly in our home. A bit sweet, but really savoury too – it’s the best casserole recipe I’ve eaten in ages. We all loved it, even the tiny one.

Thank you, Sue!

Keep in mind when you read this post that casseroles don’t photograph well at the best of times, so you’ll just have to trust me when I say how good this is.

[Recipe] Squash and Stuffing Casserole
Serves 12
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
91 calories
5 g
21 g
8 g
1 g
5 g
51 g
102 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
51g
Servings
12
Amount Per Serving
Calories 91
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 21mg
7%
Sodium 102mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
2%
Sugars 3g
Protein 1g
Vitamin A
37%
Vitamin C
6%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cooked squash
  2. 1 c grated carrot
  3. 1/4 finely chopped onion
  4. 1/4 c milk
  5. 1/2 c butter
  6. 1 box stove top dressing, unprepared
  7. 1 can cream soup (your favourite kind - I used mushroom)
Instructions
  1. Mix all together.
  2. Put in shallow casserole dish and bake at 350F for 40 to 50
  3. minutes.
beta
calories
91
fat
8g
protein
1g
carbs
5g
more
The Frilly Apron http://www.thefrillyapron.com/
Squash Casserole

1 cooked squash
1 c grated carrot
1/4 finely chopped onion
1/4 c milk
1/2 c butter
1 box stove top dressing, unprepared
1 can cream soup (your favourite kind – I used cream of mushroom)

Mix all together.

Put in shallow casserole dish and bake at 350 for 40 to 50 minutes.

[Recipe] Savoury Bread Pudding with Cornbread and Squash

I’ve been dreaming of a savoury bread pudding for a while now. I’m happy that this past weekend, I got to make my savoury bread pudding fantasy a reality.

I was happy to use the gluten-free cornbread I made on Sunday too. I should have made an extra batch, it was so tasty.

Although chock full ‘o healthy stuff, this cornbread is a decadent dinner. This would be a great recipe to serve as a vegetarian main at your next family dinner. It is wonderful.

After trying this recipe, I look forward to trying many more savoury bread puddings. There are just so many possibilities!

Enjoy!

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