Squash Casserole Contributed byHaley Sutton Ingredients: 6 cups squash (peeled & diced) 1 small-medium onion (peeled & diced) 2 1/2 cups (1 box) cornbread 3/4 cup grated carrot 8 Tbsp. butter 1/2 cup sour cream 1 cup half & half 1/2 cup chicken stock Photo by Kathleen Loveland 58 Directions: Preheat oven to 350oF. Cook the squash in salted water until tender & drain. (I used butternut squash.) Saute carrots & onions in 4 Tbsp. butter. Then add to squash. Mix in 1 1/2 cups of and chicken stock. Put in greased baking dish. Sprinkle remaining melted butter on top. Bake 30-40 minutes.
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