Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
25 Mins
Bake Time
30 Mins
Yield
Makes 4 to 6 servings

You can cook the squash, carrot, and onion mixture up to a day ahead, and store, tightly covered, in the refrigerator. Drain as directed, and proceed. You can substitute reduced-sodium chicken broth and cream of mushroom soup in this recipe with good results.

How to Make It

Step 1

Preheat oven to 350°. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

Step 2

Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.

Step 3

Bake at 350° for 25 to 30 minutes or until golden and bubbly.

The Variety Store, Charleston, South Carolina

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