BUTTERNUT SQUASH DRESSING

Butternut Squash Dressing image

I became a confirmed squash lover when I sampled this dish at a friend's house more than 20 years ago. The blend of creamy squash and crunchy stuffing makes it a favorite. -Kimberley Melander, Brush Prairie, Washington

Provided by Taste of Home

Time 50m

Yield 5 cups.

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
2 tablespoons vegetable oil
1 package (12 ounces) frozen cooked winter squash, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) water chestnuts, drained and chopped
3/4 cup sour cream
1 package (6 ounces) cornbread stuffing mix, divided
3 tablespoons butter, melted

Steps:

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

Nutrition Facts : Calories 358 calories, Fat 19g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 979mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.