Boston Market Squash Casserole

From: Skylar

On Oct 22, 2009

This is amazing! I halved it and it was just perfect. Cut the butter to 2.5 tablespoons and used unsalted. I cooked the squash and cornbread the night before and chopped everything else to make it easier for a weeknight. Better than Boston Market, less grease.

From: highcotton

On Oct 14, 2009

Just too, too yummy! Some reviewers found it just a tiny bit salty and recommended omitting 1 bouillon cube to correct that. I forgot and added all 3, so I reduced the salt to 1/2 tsp., and the seasoning seemed perfect. Suggestions to reduce the butter by half were also right on the money for our tastes. I served this with grilled chops and a salad with a vinaigrette. The tartness of the dressing was a wonderful counterpoint to the ooey-gooey cheesiness of the squash, so it didn't seem too rich at all. I would really recommend that you plan your menu so that this is the only 'heavy' dish and it can really shine. Thanks for posting this great recipe, Tish!

From: ShellynnH

On Apr 3, 2004

OH...MY...GOD!! I made this for a some friends about two weeks ago (just as an experiment). It was the first time I'd tried the recipe so I was a little skeptical. Lucky for me...it was a HUGE success! I even had to make "to-go" boxes because everyone loved it so much. Everyone wanted to take some home...even the folks who claim to dislike squash. My boyfriend was disappointed to find that I had given so many "to-go" boxes...he didn't have any left. We've had it FOUR times since!! This recipe tastes exactly like Boston Market Squash Casserole (if not better). I was almost tempted to use shredded chesse but the cubes of cheddar cheese are like finding little drops of heaven. Also, crumbling the Jiffy Corn Muffin in the casserole (instead of my usual Seasoned bread crumbs) seemed to have made all the difference. I will NEVER go back to my old Squash Casserole recipe again!!! I only have one suggestion: The cheese already produces a little bit of grease so, if you have a sensitive stomach, do not use the entire 3/4 cup (a stick and a half) of butter. Just use about 1/3 cup.

From: Tara S

On Nov 29, 2004

I made this for Thanksgiving. I doubled the recipe. I did reduce the butter by half a cup (or 1/4 a cup for reg. recipe) and it still tasted great. Everyone really liked it including the ones who don't like squash. The only thing I will change next time is to omit a cube or so of the chicken bullion. My casserole was not overly salty, but for me it was on the borderline. Overall I thought it was a great recipe and will continue to make it.