Marg’s Squash Casserole

It’s veggie day and I have to use the leftover squash in the fridge. We love Marg’s rendition of Baba’s squash casserole. I also had some parsnip in the veggie bin so I added that – about 3/4 cup, diced. This is really a side dish and goes well with breaded fish.


2 cups             butternut squash, diced

¼ cup              green pepper, small dice

1/3 cup            celery, small dice

¼ cup              green onion, thinly sliced

1 cup               cooked white kidney beans

½ cup              chicken stock

1 ½ oz.            cheddar cheese, shredded


Preheat  oven to 300 F.

In an oven-proof baking dish, combine squash, green pepper, celery, green onion and white beans.

Add broth.

Sprinkle top with shredded cheese.

Cover and bake for about 90 minutes.

Makes 4 servings.


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