Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

A baked squash and stuffing casserole with a hint of maple syrup!

Ingredients Nutrition

  • 2 lbs squash (hubbard or buttercup works best cooked and mashed after its cooked I pulse squash in food processor,)
  • 2 tablespoons maple syrup
  • 1 onion (chopped)
  • 1 teaspoon oil
  • 1 cup carrot (raw grated)
  • 1 cup sour cream
  • 1 (284 ml) cream of chicken soup or 1 (284 ml) cream of celery soup
  • 8 ounces chicken flavor stuffing mix (stove top)


  1. Prepare squash, either by peeling and boiling or bake in oven until tender. cool and mash. Yield for cooked squash is about 2 cups of puree.
  2. Saute onion and carrot in frying pan with tsp oil.Cool.
  3. In small bowl combine cooled onion, carrot, sour cream, maple syrup and soup.
  4. Fold in squash. Prepare stuffing according to package directions.
  5. Spread half of stuffing in bottom of prepared 8x8 baking dish.
  6. Spoon squash mixture on top, sprinkle with remaining stuffing.
  7. Bake at 350 for 30 minutes.


Most Helpful

This was excellent! I used hubbard squash. DH and I thought it was perfect as is; my company thought I should have added a little salt and pepper to the squash mixture. To each his own! Made for My 3 Chefs.

Linky November 08, 2009

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