The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    • To view pricing.
    • To make purchases online.
    • To check availability of Pickup In Store items and Delivery Services.

    click here
    We do not share this information with anyone.For details,please view our Privacy Policy

    Please enable your microphone.


    We Are Listening...

    Say something like...

    "Show me 4health dog food..."

    You will be taken automatically
    to your search results.


    Your speech was not recognized

    Click the microphone in the search bar to try again, or start typing your search term.


    We are searching now

    Your search results
    will display momentarily...


    Butternut Squash Casserole

    “This is my favorite meal, especially in the fall and winter seasons,” writes Claudia Labbe, of Oxford, Fla. “Try it for yourself and it will become a fast favorite!" 

    • 1 lb. yellow rice, uncooked
    • 4-6 full leaves of kale or spinach, washed and shredded
    • 1 medium-large butternut squash, peeled, split in half, de-seeded, and sliced
    • 1 lb. country sausage (or spicy/sweet to suit your preference) 
    • ½ cup mushrooms, sliced
    • ½ cup mild onions, chopped
    • Salt and pepper to taste
    • 1 8-oz. package shredded Mexican blend/4-cheese package

    Cook kale or spinach with yellow rice as per the instructions on the bag until the water has been absorbed, then turn off heat. 

    Preheat oven to 350 degrees and line a casserole pan/lasagna pan with aluminum foil. Spread sliced squash to cover most of the pan surface. 

    Saute the sausage with the mushrooms and onions to lightly brown them. Add salt and pepper. 

    Mix the sausage, mushrooms, onions, and half the cheese with the rice mixture and spread into the casserole pan over the squash. 

    Cover the casserole pan with aluminum foil and bake 30 minutes. 

    Remove the aluminum cover and sprinkle more cheese on the top until it lightly browns in the oven. 

    Serves 18-20.

    From the Out Here kitchen: This casserole is so hearty that it could serve as a meal’s main dish.