Boil the squash and onion until tender; drain and season with salt and pepper and 1 tablespoon of margarine. Stir in the soup and sour cream. In another bowl, mix the Pepperidge Farms Herb Dressing and ½ cup melted margarine. Pour half of the stuffing mixture into the squash mixture and stir. Put mixture into a 2-quart casserole dish or a 9 X 13 inch baking dish. Top with remaining stuffing mixture. Bake at 375 degrees for 30 minutes.

Lisa Prince, The host of Flavor NC and the cooking contests at the North Carolina State Fair shares this family favorite.

“I have enjoyed this squash casserole at every family holiday gathering for as long as I can remember but especially at Thanksgiving. Aunt Celeste would make sure it was always on the table and we devoured every bite. The creamy texture of the casserole with the delicious ‘stuffing like’ topping includes a great squash flavor that is comfort food at its best. She shared the recipe with me and now I enjoy making it and serving it to my family.”