Butternut Squash and Carrot Casserole

Start off by adding the squash and onion to a medium saucepan. Fill with water until just covered. Simmer on medium-heat until squash is softened, about 15 minutes. Drain and mash well.

In a separate bowl, combine soup, sour cream, salt, pepper, cayenne pepper and carrots. Add this mix to the mashed squash and fold in until combined.

Add the cold butter to the dry stuffing mix by stirring lightly. Spread 2/3 of stuffing mix on bottom of a casserole pan (I used a square 9×9 pan, but a rectangle 7×11 would work well too).

Next, layer on the entire squash mixture. Finish with the remaining stuffing mix and top with the chopped peanuts. Place in a 350-degree F preheated oven for 30 minutes. Enjoy!