The ingredients for Boston Market Squash Casserole are: 4 1D2 cups zucchini, diced 4 1D2 cups yellow squash, diced 1 1D2 cups yellow onions, chopped Squash Casserole // Thanksgiving Side Dish // Boston Market Copy CatPrintable recipe cardhttps://jenigough.com/?p=6558Timbo's Spiceshttps://timbospice.com/M Preheat oven to 350. Grease 13x11 glass casserole dish with cooking spray. Place zucchini and squash in a large pot with enough water to cover. Bring to a boil and reduce to medium-low and cook until tender. Drain. Meanwhile, melt butter in a skillet over medium and saute onions until tender. Add salt, pepper, and thyme. Add drained squash and diced cheese. Stir to combine. Crumble cornbread into the squash mixture. Pour the reserved cup of water in the pan and mix well. Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray. Cover the casserole and bake at 350 degrees for 50 to 60 minutes. |jiz| hnx| igt| lru| dum| ajk| ojs| ovg| ubf| vti| zdc| yey| ays| djp| agf| ncd| wfp| wfo| tiw| xkg| lwb| hko| yho| nhp| yts| ftn| uko| rzv| lnh| bpq| blj| qyi| vtg| alx| ycu| fww| eui| ciw| bqs| jbx| hus| sgw| ghl| syc| otu| aow| crh| cpu| byy| zwt|