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A serving of butternut squash casserole on a square place with a fork

Butternut Squash Casserole

Butternut Squash Casserole recipe with steamed butternut squash, carrots, onion, cream of chicken soup, sour cream, and stuffing mix.
Course Side Dish
Cuisine American
Keyword recipe for butternut squash casserole
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 668kcal


  • 6 oz box savory herbs stuffing mix unprepared
  • 1/2 cup butter melted
  • 2 lbs cubed butternut squash
  • 1 cup shredded carrots
  • 1/4 cup onion diced
  • 10 3/4 oz can cream of chicken soup
  • 1 cup sour cream


  • In a bowl, stir together stuffing mix and butter; set aside.
  • In a separate large bowl, add cubed butternut squash and cover with plastic wrap.
  • Microwave 5 minutes at a time until butternut squash is fork tender (be very careful of steam).
  • Remove plastic wrap and lightly mash butternut squash with a fork.
  • Add in carrots and onion and stir well.
  • Add in cream of chicken soup and sour cream and stir well.
  • In the bottom of a 3 quart glass baking dish, spread most of the stuffing mix reserve a small amount for the topping.
  • Spread butternut squash mixture over the stuffing mixture.
  • Sprinkle remaining stuffing mixture even over the top of the casserole.
  • Bake at 350 degrees for 30 minutes until bubbly.



Calories: 668kcal | Carbohydrates: 62g | Protein: 14g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 3316mg | Potassium: 751mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16007IU | Vitamin C: 26mg | Calcium: 173mg | Iron: 6mg