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Side dish
Makes 12-16 servings


• 2 medium butternut squash, halved and seeded
• 1 medium acorn squash, halved and seeded
• Cooking spray
• 1/2 cup sour cream
• 2 large eggs, lightly beaten
• 3 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1/8 teaspoon ground sage
• 1 (6-ounce) package cornbread mix
• 8 ounces Cabot Sharp Cheddar cheese, shredded


1. Place squash halves, cut sides down, on a large baking sheet coated with cooking spray. Bake at 350 degrees for 1 hour. Remove from oven and let cool slightly.

2. Scoop pulp from squash and place in a colander. Allow liquid to drain from cooked squash (about 10 minutes).

3. While squash drains, combine sour cream, eggs, brown sugar, salt, pepper, thyme and ground sage in a large bowl. Add cooled, drained squash. Mix on medium speed of an electric mixer until combined. Stir in dry cornbread mix and cheese.

4. Coat a large casserole dish with cooking spray. Pour batter into dish. Bake at 425 degrees for 45 min or until golden brown.

Holiday How-to:
Up to 3 days in advance, bake squash per instructions above. Drain and refrigerate.

Up to 8 hours in advance, combine squash and remaining ingredients (except cornbread mix and cheese). Just before baking, stir in cornbread mix and cheese. Pour in casserole dish and bake per instructions above. Serve warm.

Recipe courtesy of Cabot Creamery Cooperative


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