INGREDIENTS

INSTRUCTIONS

The Cook and Kitchen Staff are continuing to offer you some of our recipes
featuring the fruits and vegetables of the fall harvest; and today's recipe
has a surprise ingredient!
The surprise is that you can prepare today's recipe with any variety of
Winter Squash. Stop by your local grocer's or Farmer's Market and pick up
about three pounds of Acorn, Butternut, Buttercup, or Hubbard squash, and
prepare this savory side dish for dinner tonight!
We may be getting a little ahead of ourselves, but today's recipe would
also make a fantastic side service at your next big family gathering,
namely Thanksgiving Day Dinner. If you don't try today's recipe this week,
try it in November and wait for your guests to come back for more!
(Remember, Winter Squash can be stored for up to four weeks in an airy room
at about 55 degrees.)
In a large pot over medium-high heat, boil squash slices, onions, and
carrots together in lightly salted water for about 20 minutes, or until
tender. Drain the vegetables well and return to the cooking pot.
Mash the soft vegetables together, then add one can of Cream of Chicken
Soup and mash again. Add the second can of soup, sour cream, and pimiento
to the vegetable mixture, and stir to combine.
Melt butter, then pour over the herb-seasoned stuffing mix in a separate
mixing bowl. Stir to evenly distribute the butter. Spread about half of the
stuffing mixture in the bottom of a large, lightly greased, oven-proof
casserole dish.
Pour the squash mixture over the top of the stuffing and spread evenly with
a spatula or spoon to cover. Top the squash mixture with an even layer of
the remaining stuffing.
Bake in a pre-heated 350-F degree oven until heated through and lightly
browned. Serve warm, straight from the casserole dish. Refrigerate any
leftovers to store.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 15, 1998, converted by MM_Buster
v2.0l.

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