<compliments of Kerry Martin>

Butternut squash casserole

INGREDIENTS

3 medium butternut squash

  3 leeks, sliced into half-inch "disks"

  2 cups grated carrots

  2 cans cream of mushroom soup, condensed

  2 cups low-fat or regular sour cream

  1 package (12-14 ounces) stuffing mix cubes

  2 sticks melted butter

  2 cup grated sharp cheddar or extra sharp cheese

  Cut butternut squash in half lengthwise.  Place face down on a cookie sheet and bake in a 350° oven until done (stick a fork in it.  If it's tender, it's done).  Remove from oven.  Scoop squash out of the skin and break up into small chunks.  It will be pretty mushy.

  Raise oven temp. to 400° F. In saucepan, mix leeks and carrots with a little water and cook, covered, until tender. Drain.  Blend mushroom soup and sour cream in large bowl. Add squash and carrot/leek mixture. In separate bowl, mix melted butter, stuffing mix cubes and grated cheese. In 4-quart baking dish (8x8 or 9x9 inch) and a 9x16 casserole dish, layer half of crouton mix, all of squash, then other half of croutons mix. Bake, uncovered, for 20-25 minutes or until casserole is bubbly and topping is browned.

  Notes: You can use seasoned or unseasoned stuffing cubes. If unseasoned, add your own thyme, parsley, sage, salt, pepper, etc. Frozen casseroles should be baked, covered, in a 350° oven for about 45 minutes, then remove cover to brown top for about 15 minutes.