Squash Stuffing

Squash Stuffing

BECKYU_2000 0

"Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out."

Ingredients 1 h {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium bowl, mix the squash, cream of celery soup, and onion.
  3. Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
  4. Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
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Reviews 8

  1. 9 Ratings


I skipped one little word-- "cover"-- and it didn't work right. Make sure you cover the dish before baking!! Otherwise it will take forever for the squash, onions (and my added celery) to the cook. Overall it is a tasty but very rich dish. It might be too rich for kids. Next time I will cut back on the cheese. This is going to be a wonderful sidedish at the holidays!


Very good! I left out the cheese and only had reduced fat cream of mushroom soup but it came out wonderfully!


I found this recipe very easy to make. My husband just loved the dish. He has asked for it 3 weeks straight.