41 Reviews of Boston Market Squash Casserole

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.

From: Bayhill

On Jul 23, 2006

Delicious!! This is a favorite side dish of my daughter's. She gets it every time she goes to Boston Market. She said that this tastes very close to the Boston Market version. I took the advice of some of the previous reviewers and cut the butter down to 1/3 cup. I also reduced the salt to 1/2 tsp. I didn't have a 13x11" pan, so instead I baked it in (2) 8" square baking dishes for 60 minutes. I will be making this again often. Thank you for sharing this wonderful recipe.

From: Gadget_Queen

On Jul 26, 2005

WOW! First time in my life I went back for seconds on vegetables!! I used about 1/2 cup of butter, and it was perfect. I've never had Boston Market's and probably won't try it--this was too good. I'm so excited that I have another one of these sitting in the freezer.

From: Lori Jones

On Apr 20, 2004

Needed a recipe for a squash casserole for Easter and took this. Everyone liked it. I put cherry tomatoes, sliced in half, to give color and flavor. I think I put 1/2 cup of butter - next time I would try less butter - maybe 5-6 Tablespoons. Very good casserole for a group gathering.

From: msamyloo

On Nov 23, 2006

This was amazing...I made it today for Thanksgiving and everyone fought over who got to take the leftovers home.....thanks so much!

From: JWPsMom

On Nov 21, 2007

Like another reviewer, I will only use 2 bouillon cubes as it was too salty for some tastes. I took it to a school luncheon and everyone thought it was stuffing! It seemed to take a while to make, but it was well worth it so it still gets 5 stars!

From: Chef #387850

On Nov 21, 2008

I've made this several times and it's always great. I've found that you can split it between 2 of the 8x8 disposable aluminum pans. Bake half. Freeze the other and bake it later. It's still great!

From: Tiny_Toodles

On Jul 25, 2008

This squash casserole is absolutely delicious. I make it every year for my moms thanksgiving get together. I was craving it the other night as well as corn on the cob and on a whim decided to mix the two together. I added a can of sweet corn to the casserole and mixed it in before baking it. It was fantastic. Thank you for posting this recipe. I urge anyone to try it...if you love cheese and you love squash you will truly enjoy this recipe.

From: Chef #877185

On Jun 30, 2008

great recipe! definately cut the butter down by half though, if not it comes out a bit oily.