Baked Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
2 chicken bouillon cubes
1 c. sour cream
1 can cream of chicken soup
2 carrots, grated (raw)
1 small pkg. corn bread dressing mix (Pepperidge Farm)
1/4 tsp. Accent
salt and pepper to taste
1 onion, grated (optional)

Preparation

Preheat the oven to 400\u00b0.
Spray a roasting pan 3 times to coat with the vegetable oil.
Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl.
Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl.
Toss to coat the potatoes evenly.
Pour the coated potatoes into the prepared roasting pan, leaving a little space between them.
Bake for about 45 minutes to 1 hour, until the potatoes are fork-tender.