Tsr Version Of Boston Market Butternut Squash By Todd Wilbur Recipes

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BOSTON MARKET SQUASH CASSEROLE



Boston Market Squash Casserole image

This is fairly close to Boston Market's Squash Casserole. I've only had it a few times but its gooood. You can make this recipe to freeze ahead for OAMC. You'll be happy to have it in the freezer, I promise! :)

Provided by TishT

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) box Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Steps:

  • Prepare Jiffy Mix as directed on the box, set aside to cool.
  • Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
  • Cook on medium low heat just until tender, remove from heat.
  • Drain squash, reserve one cup of water for casserole.
  • On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
  • Add chicken bouillon cubes and garlic to onions, stir.
  • Add drained squash and diced cheese, stir.
  • Crumble corn bread in squash and pour the reserved cup of water and mix well.
  • Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.
  • *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
  • Cover casserole and place in a preheated oven at 350°F.
  • Bake for 50-60 minutes.
  • Remove cover the last 20 minutes of baking time.
  • Lower Fat content by reducing amount of butter used by half.

Nutrition Facts : Calories 396.9, Fat 30, SaturatedFat 17.8, Cholesterol 76.2, Sodium 1163.9, Carbohydrate 22.8, Fiber 3.4, Sugar 9.5, Protein 11.1

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