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Recipe Summary

Yield:
10 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place squash and onion in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender. Drain squash and onion; add carrot, water chestnuts, and pimiento.

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  • Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half, stirring constantly; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, peppers, nutmeg, and hot sauce. Gradually stir in sour cream, cheese, and egg.

  • Combine sauce mixture and vegetable mixture, stirring well. Spoon mixture into a lightly greased shallow 2-quart casserole. Combine stuffing mix and melted butter; sprinkle over squash mixture. Bake, uncovered, at 350° for 45 minutes or until thoroughly heated.

Source

Light and Luscious

Nutrition Facts

248 calories; calories from fat 67%; fat 18.5g; saturated fat 11.4g; mono fat 0g; poly fat 0g; protein 9g; carbohydrates 12.5g; fiber 0g; cholesterol 73mg; iron 0mg; sodium 401mg; calcium 0mg.
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