Butternut Squash Bake
- Prep Time: 35 min.
- Cook Time: 30 min.
- Serves: 6
Recipe Provided By: Taste of Home
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Ingredients
- 1 small butternut squash - peeled, seeded, and cubed
- 1/2 cup mayonnaise*
- 1/2 cup finely chopped onion
- 1 egg, lightly beaten
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup crushed saltines
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter or margarine, melted
Nutrition Info
Per Serving
- Calories: 264 kcal
- |
- Carbohydrates: 24 g
- |
- Dietary Fiber: 6 g
- |
- Fat: 18 g
- |
- Protein: 4 g
- |
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 30-40 minutes or until heated through and top is golden brown.
Yield: 6 servings
3. Still Hungry?
For a side dish with harvest time appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty too, thanks to the rich yellow butternut squash and golden crumb topping. -- Bertha Johnson, Indianapolis, Indiana
Notes:
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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