Butternut Squash Green Bean Casserole

Averie Sunshine of Averie Cooks adds tender squash and crunchy almonds to her green bean casserole for a mix of textures and delicious flavors.

Butternut Squash Green Bean Casserole

Serves

6
Prep Time
10 min.
Cook Time
90 min.

Averie Sunshine of Averie Cooks adds tender squash and crunchy almonds to her green bean casserole for a mix of textures and delicious flavors.

Ingredients

3 cups cubed butternut squash (about one 2.5 lb. squash, peeled, seeded and diced into 1/2-inch cubes)

1 Tbsp. olive oil

Salt and black pepper, to taste

2 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained

1 can (10.5 oz.) Campbell’s® Condensed Cream of Chicken Soup

1/4 cup sliced almonds

Directions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. Place squash on baking sheet; drizzle with olive oil and season with salt and pepper. Toss until coated, and bake 50 to 60 minutes or until squash is fork-tender, gently stirring once or twice during baking.
  2. Meanwhile, in a large bowl, combine green beans and soup. Coat a 9-inch glass pie dish with non-stick cooking spray.
  3. Reduce oven temperature to 375°F. Gently stir roasted squash into green bean mixture; spread into baking dish and sprinkle with almonds. Bake, uncovered, 25 to 30 minutes or until hot and bubbly.
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