Butternut Squash Bake
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"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"
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Ingredients1 h 5 m servings 263 cals
Original recipe yields 6 servings
- 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.
- Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Per Serving: 263 calories; 18.3 g fat; 24.3 g carbohydrates; 4 g protein; 45 mg cholesterol; 193 mg sodium. Full nutrition