Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on Time
25 Mins
Total Time
1 Hour 10 Mins
Makes 10 to 12 servings

A combo of cornflakes and French fried onions adds an irresistible crunch.

How to Make It

Step 1

Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.

Step 2

Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.

Step 3

Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.

Step 4

Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Ratings & Reviews

daffaknee's Review

August 30, 2011
One of my favorites! I added bulk sausage and ground beef and made it the main meal.

Sandymyers02's Review

August 20, 2011
Everyone loved this dish! Have already made it a couple times, even for out of town guests.

OkieChef1's Review

August 14, 2011
Normally, I love the Lightened Up recipes but this one was disappointing. The topping was delicious, but the cream of chicken soup was too strong and completely over-powered the flavor of the squash.

loveandsimchah's Review

July 13, 2011
Yummy! We loved it. This could also easily be a main course, rich and satisfing.