I got this recipe from a relative years ago. Delicious, colorful squash is baked with a crunchy Parmesan cheese topping. It's excellent -- please try it!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.

  • In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.

  • In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.

  • Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

Nutrition Facts

282 calories; protein 4.4g; carbohydrates 29.2g; fat 18.3g; cholesterol 44.5mg; sodium 195.3mg. Full Nutrition
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Reviews (322)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2003
My family absolutely detests squash but I love it AND it's good for you.. so here I went and tried yet another squash recipe.. you should have seen the look in my husbands eyes... and to top it off I didn't realize that the friends we had over for dinner also disliked squash.. well.. they all tried it just to please me... and they LOVED IT! I didn't use the FULL amount of mayo just cause someone said they thought it was too much.. but OH MY! yummy! Nice for haters and lovers of squash.. definately a winner! THANKS! Read More
(164)

Most helpful critical review

Rating: 1 stars
11/06/2003
So sorry for a low rating but we just didn't like this. Butternut is my favorite squash and this wasn't a recipe for us. I omitted onion and used less mayo as others stated and used 1 cup crackers and 6 T parmesan. I do have an easier way to peel butternut squash for all you lovers out there. Wash and pat dry your squash. Take a fork and pierce the skin many times all around. Place in microwave and nuke for 8 to 10 minutes. Depending on size. Remove using a pot holder because it will be extremely hot. Let cool a few minutes before peeling it's easier to slice too it works great! Then procede with whatever recipe your making. Hope this helps. Read More
(377)
384 Ratings
  • 5 star values: 234
  • 4 star values: 86
  • 3 star values: 36
  • 2 star values: 16
  • 1 star values: 12
Rating: 1 stars
11/06/2003
So sorry for a low rating but we just didn't like this. Butternut is my favorite squash and this wasn't a recipe for us. I omitted onion and used less mayo as others stated and used 1 cup crackers and 6 T parmesan. I do have an easier way to peel butternut squash for all you lovers out there. Wash and pat dry your squash. Take a fork and pierce the skin many times all around. Place in microwave and nuke for 8 to 10 minutes. Depending on size. Remove using a pot holder because it will be extremely hot. Let cool a few minutes before peeling it's easier to slice too it works great! Then procede with whatever recipe your making. Hope this helps. Read More
(377)
Rating: 3 stars
10/15/2006
The recipe is a good start but needs some modifications. I did the following: 1. Don't add the onions. They don't fit in this recipe. 2. Replace the mayonnaise with vanilla yogurt and make it slightly less than 1/2 cup. You could also add a teaspoon of vanilla extract. 3. Replace the saltine crackers with Graham crackers The result is a sweet, vanilla flavored dish that lets the natural butternut squash flavor come through! Read More
(351)
Rating: 5 stars
11/07/2003
My family absolutely detests squash but I love it AND it's good for you.. so here I went and tried yet another squash recipe.. you should have seen the look in my husbands eyes... and to top it off I didn't realize that the friends we had over for dinner also disliked squash.. well.. they all tried it just to please me... and they LOVED IT! I didn't use the FULL amount of mayo just cause someone said they thought it was too much.. but OH MY! yummy! Nice for haters and lovers of squash.. definately a winner! THANKS! Read More
(164)
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Rating: 4 stars
10/30/2005
Wow this is great! i used vanilla yogurt instead of mayo as another reviewer suggested and bread crumbs instead of the crackers. I also did double the topping and saute the onions in a bit of butter before but everything else just as is. My roommate can't stop eating it! I seriously think she ate half of the dish! A great way to use up butternut. oh and i did bake the squash in halves in 350 degree oven for 1 hour before scooped it out and beat everything together with a hand-held mixer to combine. Great recipe! Read More
(103)
Rating: 5 stars
11/07/2003
I made this recipe for Thanksgiving this year in order to use up a couple of butternut squash I had laying around. I used non-fat plain yogurt instead of the mayo and made lots and lots of topping! It was a hit! Everyone loved it and scraped the bowl clean! It even traveled the 60 miles and reheated well. Definately a keeper! Thanks Read More
(74)
Rating: 4 stars
11/07/2003
I also halved the mayonnaise and doubled the cracker & cheese mix. The reviews are right - peeling the squash after boiling is a LOT easier. Read More
(50)
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Rating: 4 stars
11/07/2003
This recipe is excellent. Very tasty and easy to make. I made it exactly as suggested and wouldn't change anything the next time I make it. The ingredients aren't typical but really add to the squash and make a great complimentary side dish. Thanks. Read More
(42)
Rating: 5 stars
11/07/2003
We all really enjoyed this recipe. I used vanilla yogurt in place of the mayo and cooked the 1/2 cup of onions a little before adding. And of course I added more crunchy topping as everyone suggested. We'll definitely try this one again! Read More
(40)
Rating: 5 stars
11/07/2003
FANTASTIC!! I have served this twice to guests and several times to family and everybody loves it! I have added more crackers and parmesan to the topping but other than that the recipe is perfect! I have passed this recipe on to all my friends. Tony 24 Scotland UK. Read More
(38)
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