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 668 kcal
Author Kelly Miller


  • 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


  1. In a bowl, stir together stuffing mix and butter; set aside.

  2. In a separate large bowl, add cubed butternut squash and cover with plastic wrap.

  3. Microwave 5 minutes at a time until butternut squash is fork tender (be very careful of steam).

  4. Remove plastic wrap and lightly mash butternut squash with a fork.

  5. Add in carrots and onion and stir well.

  6. Add in cream of chicken soup and sour cream and stir well.

  7. In the bottom of a 3 quart glass baking dish, spread most of the stuffing mix reserve a small amount for the topping.

  8. Spread butternut squash mixture over the stuffing mixture.

  9. Sprinkle remaining stuffing mixture even over the top of the casserole.

  10. Bake at 350 degrees for 30 minutes until bubbly.

Recipe Video

Nutrition Facts
Butternut Squash Casserole
Amount Per Serving
Calories 668 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 18g113%
Cholesterol 78mg26%
Sodium 3316mg144%
Potassium 751mg21%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 8g9%
Protein 14g28%
Vitamin A 16007IU320%
Vitamin C 26mg32%
Calcium 173mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.