Butternut Squash and Cornbread Casserole

We love butternut squash! When combined with cornbread and our Taste the Seasons Spinach Mushroom mix, the warm flavors of Autumn prevail. If you cannot find cornbread in your bakery, prepare a pan of cornbread from any of the popular small boxed or packaged mixes.  


3 pounds butternut squash, peeled and diced

2 tablespoons vegetable oil

2 tablespoons butter

1 medium onion, chopped

1 medium red bell pepper, chopped

1 package Taste the Seasons Spinach Mushroom mix

1/2 teaspoon salt

4 ounces pepper jack cheese, shredded

3-4 cups cornbread, crumbled (prepared from 1 small box or package mix)

1 egg

1 cup cream



Preheat oven to 400°F. Toss squash with vegetable oil and lay on a baking sheet. Roast for 15 to 20 minutes. Remove from oven and reduce the temperature to 350°F.

In a large skillet, heat butter and sauté onion and bell pepper until soft. Stir in the Spinach Mushroom mix, salt and roasted squash. Add cheese to the vegetables and stir until melted; mix in crumbled cornbread. Remove from heat. Beat together the egg and cream; add to the vegetable mixture and stir well.

Pour mixture into a greased 9x13-inch baking dish. Bake uncovered for about 40 minutes until lightly browned.

Makes 12 (1/2 cup) servings