Butternut Squash And Carrot Casserole

• 6 cups Butternut Squash, Cubed
• 1 whole Medium Onion, Chopped
• 1 can 16 Oz. Cream Of Chicken Soup
• 1 cup Sour Cream
• Salt And Pepper, to taste
• Cayenne Pepper To Taste
• 2 whole Carrots, Peeled, Grated
• 1 stick Cold Butter, Cubed Small
• 1 package (1 Lb.) Dry Stuffing Mix (like Pepperidge Farm Or Stove Top)
• 1/2 cups Chopped Peanuts

1. Start off by adding the squash and onion to a medium saucepan. Fill with water until just covered. Simmer on medium-heat until squash is softened, about 15 minutes. Drain and mash well.
2. In a separate bowl, combine soup, sour cream, salt, pepper, cayenne pepper and carrots. Add this mix to the mashed squash and fold in until combined.
3. Add the cold butter to the dry stuffing mix by stirring lightly. Spread 2/3 of stuffing mix on bottom of a casserole pan (I used a square 9x9 pan, but a rectangle 7x11 would work well too).
4. Next, layer on the entire squash mixture. Finish with the remaining stuffing mix and top with the chopped peanuts. Place in a 350-degree F preheated oven for 30 minutes. Enjoy!

butternut, onion, cream of chicken soup, sour cream, salt, cayenne pepper, carrots, butter, stuffing mix, peanuts

Taken from tastykitchen.com/recipes/sidedishes/butternut-squash-and-carrot-casserole/ (may not work)