Amazing Butternut Squash
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!
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!
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
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
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!
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!
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!
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
I also halved the mayonnaise and doubled the cracker & cheese mix. The reviews are right - peeling the squash after boiling is a LOT easier.
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!
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.
This was delicious! My first experience with butternut squash. It was a chore to make...you need a sharp knife to cut the squash into pieces, then it's a pain to peel (I peeled it after I cooked it, which made it easier). Worth the effort, though.
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.
FYI If you have trouble cutting up the squash, just cut it in half, scoop out the seeds, place in glass baking dish, cover with plastic wrap, and microwave 5 or 6 minutes or until tender. Then you can just scoop the flesh out of the shell and use as directed in recipe.
OMG!!! we didnt have crackers so we used extra cheese but OMG! delicious! and easy! try it. It will be a fav for sure! we loooved it!
Very good! Used the squash from my garden, and happy to find a new recipe to use them in! Although; I added a touch of fresh grated nutmeg, substitued light sour cream (1/4 c) for mayo, and used panko (instead of crackers) for a "classier" crunch and taste. This excellent side worked very well with our favorite pork tenderloin recipe.
this was pretty good and there are about a billion different ways to make it your own and just the way your family likes it, but to make peeling even easier do this: Slice the squash in half lengthwise and place cut side down on a parchment paper lined baking dish, drizzle with a little olive oil and bake for about 45 minutes at 350 or until tender when pierced with a knife. Allow to cool slightly and its easy to peel and slice or cube. Can also be done in the microwave but add about 1/4 cup water to pan before microcooking for 10-15 minutes.
Really good! Used sour cream instead of mayo cause that's what I had. I doubled the topping. If you want a complete crust over the top, double the topping. I would have been fine with it as written. I also used shredded Parmesan, not the powered shaker cheese. And I cooked the onions first. My two and three year old toddlers ate it and asked for more. So, five stars from us!!
Loved this. It isn't easy to find a butternut squash recipe that is savory. This one is really nice. The onion and parmesan cheese give it a great rich flavor, and best of all, it doesn't taste like dessert!
I hate squash. It's mealy and insipid and yukky. But THIS is wonderful! I will gladly eat squash from now on if it's cooked like this. The onion was a nice flavor. I accidentally left out the brown sugar and my husband still thought it was too sweet (squash is naturally sweet). No way to change that! I get the impression from comments that people want this to be sweeter and don't like the onion....well....that would be trying to make this taste like candied sweet potatoes. And it's not that kind of dish at all. Try it as written, or even leave out the sugar. Oh, one more thing...I didn't have saltines. I just crushed up some bran cereal flakes instead. Worked just fine.
Delicious savory way to enjoy butternut squash. I roasted the squash in the oven (sliced squash in half lengthwise after I scooped out seeds, face down on a cookie sheet at 400 deg for 40 mins) and that made it easy to scoop the flesh away from the skin and mix up the rest of the ingred. Also used half the mayo and substituted plain yogurt. Doubled the topping. Thanks for a wonderful recipe!
OUT OF THIS WORLD! The people who gave it a bad rating obviously did something wrong. This was to die for and I will be making again. and again. and again. I didn't change a thing other than I used light mayo, I sauteed the onions beforehand like most others say to do, I added a little garlic powder and I used Keebler butter crackers (not saltines). I also added pank crumbs with some basil and oregano. Next time I will use Greek Yogurt in lieu of the mayo to be healthier! SO GOOD.
BIG HIT! I did suauted the onions before adding them and cut the mayo in half as suggested. Also, in an attampt to be a little healthier, I used light mayo, whole wheat ritz crackers and smart balance light. butter. I did, however, used 1 & 1/2 topping as also suggested. It was full of flavor and delicious. The whole family loved it :)
We had 20 people for Thanksgiving dinner. NO ONE but my oldest daughter and I eat squash-however, decided to make this. I was intrigued by the cheese - I changed the saltine to Panko bread crumbs and also added a layer of crushed pecans to the topping. The casserole was just about empty! so much for just the two of us eating it. Thank you for another wonderful Holiday favorite!
OMG-soooooo good!! I did follow others advice & doubled the topping(but used Ritz instead of saltines). Unbelievably good!!
This is great!! I don't know what the other people meant to leave the onion out..... Onion goes with everything! Everyone went back for more!
With squash taking over our garden, I was looking for something new. My Husband prefers savory over sweet, so this looked like a good bet. My squash was a little small so I halved the mayo (used Light)and after reading reviews decided to saute' the onions. We both really enjoyed it, nice flavor. I think it also might be good with a bit of cooked ground sausage if you wanted a main dish.
A little new to cooking, I grabbed a spaghetti squash by mistake. Wonderful mistake! This is requested every holiday!
Fantastic!!! I have never been a butternut squash fan but this is great!! I opted to use crushed Ritz crackers for the topping and it was great. Thanks for a fantastic recipe!!
A great way to prepare the squash is to simply bake at 350 for an hour, cool, cut in 1/2 and scoop the squash out of the peel :)
This recipe is delicious and easy to make. I've been making this for a couple of years now and I'm always being asked for the recipe. Its a great dish for the upcoming holidays.
Yummy!! My hubby loved it. I doubled the topping, as suggested, and also added a few dashes of ground red pepper. It give it a little kick! Delicious! Served with peas!
This dish was exactly the type of squash dish I was longing to try! We are trying to cut back on our sugar use and most recipes using butternut squash are loaded with it! This not only fit our new guidlines but it tasted so yummy. I just baked it in a 10" pie plate and it was a wonderful addition to our dinner table. Thanks for submitting!
Loved, loved, loved!! I followed the recipe as directed.
During the last month, I've made this recipe twice for guests and both times, I was asked for the recipe. We liked that it was more savory than sweet. I made it with a little less onion (maybe 1/3 cup) and used whole wheat crackers instead of saltines. Delicious!
I am dieting, and this is a perfect side dish - instead of mashed taters or mac and cheese. I did as some others suggested and added more onions and grilled them. I also had some leftover sweet potato and added that into the mix. A very good recipe that I will continue to use.
Very good, but savory-not sweet. Used 1/4 c mayo and onions, and doubled the topping. Used ritz instead of saltines. Makes about 6 servings. Add more brown sugar.
This is total fall comfort food. I've made it two times in as many weeks for my husband and I, and I'm now buying butternut squash every time I go to the grocery store. To make the squash easier to peel and cube, I put it in the microwave for a few minutes, turning what side is touching the plate (as that side gets soft quickly). Then I have to wait quite a while for it to cool down enough to peel it, but it's pretty fast work after that. The substitutions I made were Splenda for the brown sugar and croutons or bagel chips for the saltines. Agree with others who said to double topping. Only downside to this dish is the amount of work and time it is for such a small amount of food. I've found canned butternut squash puree at a fine foods store, and will try that next time to make it quicker.
This is excellent.. the only thing I did differently was that I saute'd the onions in butter before adding them. But I have been looking for such a long time for a savory or even semi savory recipe for Butternut squash. yum.
Yummy! A few changes - omitted onion (didn't have), cut brown sugar to 1/2 tsp, added 1/2 tsp minced garlic, replaced cracker crumbs with same amount of panko crumbs, added dashes of salt and pepper after baked, to season.
This was a pretty good dish. Fairly easy to make, although it did make quite a bit. The only complaints I had were that it was a bit rich and sweet, and not enough cheese. I now cut the mayo in half and triple the cracker-cheese topping. I also use mozarella instead of parmesan as I don't like parmesan.
This is pretty good. Make sure your onions are cut fine or they won't get soft in the oven. It is a really rich dish, but we liked it. (Double the topping)
Because I decided on Acorn Squash for this recipe, there was no need for the sugar as this particular squash boasts of its natural sweetness. Read many, many reviews with outstanding results, so I knew that I could play around. I only used about a tablespoon of lite mayo and a few of lite sour cream. This side was so incredibly good Hope and thankfully there's a bit leftover for me to have for lunch tomorrow! Thanks so much!
everyone loved this, nice to spice up a basic squash. a big hit
I made this recipe for Thanksgiving. Of course the picky eaters didn't care for it. All the others seemed to have enjoyed it. I cut the squash lengthwise, put them on a cookie sheet face down, baked at 350 for 45 minutes, waited for them to cool and then scooped the squash out. It's easier than cutting it into pieces. I think next time I would use less onions.
Thanks for a great recipe. I did not have saltines in the house so I used Ritz crackers instead.My family loved it and asked for me to make it again.
Delicious.. I didn't change a thing and it came out great, I've made this more than once!
I loved this dish! I made it as a main course and even my meat and potatoes husband loved it. I would caution about the onions, though. I would have enjoyed this better if they hadn't been raw. I suggest sauteing them a little until they soften and become a little sweet so they aren't so harsh againsed the creamy, sweet squash. And do make lots of extra topping! Fantastic!
My family does not enjoy sweet side dishes, so this savory one seemed to be worth a try, since I really like butternut squash and wanted to find a recipe the rest of the family could appreciate. Well, this one fit the bill - unusual, savory, and delicious. We had it for Christmas dinner and everyone loved it and wanted the recipe. Definitely try it!
wonderful recipe - use any kind of cracker or panko bread crumbs will do also. use yogurt instead of mayo
This truly is amazing. Instead of stuggling with the peeling and chopping of the squash I roast it and scoop out the cooked flesh.
Yummy recipe for squash. I've made it three different times with three different squash. The first time I used butternut and used crushed pita chips instead of saltines. Second time, used kabocha pumpkin and crushed pita chips. Third time for Thanksgiving yesterday - used queensland squash (had to double the recipe because I had a lot of squash) and used crushed cheez it crackers in the topping. Tasty! Agree double the topping recipe. I also used ground flax seed in the mix and the topping. It's definitely a fave!
Amazing it is!
I was surprised when adding the onion but it really brought everything together. Excellant side dish! Thanks..
I'm surprised anyone would want to change this at all! Removing the onions or the mayo makes it bland and I can't stand the idea of making it sweeter! I did double the topping though just because I love that crunch. Anyway, I tried this recipe and brought it to a family dinner and everyone loved it! I'm pretty sure my mom might have licked her plate clean she loved it so much. I've had nothing but good reviews from this recipe since. It's definitely become a family favorite!
I msde this last year for Thanksgiving. My sister in law is a vegatarian and won't eat any meat. I always worry she won't have enough to eat. She loved this and asked me make it again this year. thanks for a great recipe.
Totally failed to see what all the hoopla was about this recipe. The only positive was that it was a different way to serve butternut squash. Using raw onion was a huge mistake...the whole dish tasked like onions. The only change I made was I used nonfat plain greek yogurt instead of mayo and it didn't change the taste at all. Overall, this was disappointing. Will not make again.
I really liked this dish. It was creamy and flavorful. I actually cut the squash into quarters and boiled it with the skin on and then scooped out the flesh into a bowl. I was weary using Mayonaise because I thought it wouldn't taste good but it did. I would also recommend using way less mayo than recommended, maybe a 1/4 cup, depending on the size of the squash? I would like to have tried heavy cream instead, seems like a good substitute. I also added fresh shredded parmesan instead of grated and used more of it and it tasted great.
The ingredients in this recipe delicously highlight the naturally fresh taste of the squash while adding more complexity to the taste pallet. An easy, can't miss recipe. I did substitute the crackers for breadcrumbs, but either way is great.
I don't cook much, but was given the chore of Sunday meal for my family. Since I don't cook much and have never worked with butternut squash, I found it a chore to peel, seed and cube it. After the hard work was done, the recipe went along well and tastes *wonderful*! Well worth the effort.
I found this recipe quick and easy to make and it really tastes great. I found it a good substitute for white potatoes or rice. And, instead of preparing it all at one time I peeled and cooked the squash one night and prepared the rest the next.
Very good! Baked nukes squash!only had plain yogurt, but added some vanilla. Used the double bread crumb.
My family and I LOVED this recipe. I knew nothing about butternut squash but found this recipe and decided to give it a try. Sending a big thank you to the reviewer who suggested quartering the squash, boiling until soft, and then scooping the soft cooked squash away from the peeling. This was a life saver, I could never have peeled the hard raw squash, it was all I could do to just get it cut into quarters. But it was worth the trouble. Delish!!!
Sauteed the onions and used panko breadcrumbs instead of saltines. Was definitely amazing!
Good recipe but makes guite a bit, not really good for a small family. But everyone loved them.
This was sooo good. When I served it people looked at it kind of funny but went back for seconds and asked for the recipe too. Thanks. Stephanie
This recipe is great. My 13-year-old son found it and has made it several times. We usually use less onion, substitute egg whites for the eggs, and use either fat free yogurt or light mayo to make it healthier.
Wonderful! I left squash in chunks and added some mustard powder.
I had to make substitutions, i used green onions, ritz crackers and the powder style Parmesan cheese. So although I didn't use the same ingrediants, nor have I made it with those for a comparison; this version was absolutely delicious. A definite keeper.
I have to disagree with some previous reviewers -- do, Do, DO use the onion. I personally really like onion with squash, especially red onions, which I use in several of my favorite recipes. Although I'm sure the sweeter take on it is good too, shun not the onion! Also, I might steal the idea of using yogurt -- for me plain -- instead of mayo for decreased sodium.
This was very good - not sweet - even those who normally don't like squash raved over this and had seconds. I substituted yougert for mayo and wheat bread crumbs for crackers.
My husband and I enjoyed this one but the kids did not.
This dish was really tasty. I made it with buttery, round crackers instead of soda crackers. I found peeling, seeding and cubing the squash a bit difficult.
I have made this 3 times now and love it. It is onerous to peel and chop, but is worth it in the end. I would definitely recommend using a thicker pan to cook it in as it was spread too thin in a baker and dried out a bit. Overall a great side to serve with many dishes (we have done lamb and now turkey).
My dinner guests loved this recipe and it was the first time I have ever cooked with butternut squash! I added a little parmesan to the squash mixture and doubled the amount of cracker mixture for the top! YUM
It was just wonderful... I made it twice to rave reviews from picky eaters. Does anyone know if you can freeze it......thank you for sharing!
We loved this it was soooo good and didn't find it sweet at all as others commented. It will definately be on our holiday table from now on!!!! Thanks for such a scrumptious side dish:)
I made this last year for Thanksgiving. I had never made squash of any kind before, but my mom asked me to bring something "different". It was a huge hit! I have just been asked to make it again this year. The only change I made was to double the topping (it's that good). Also I cheated a little. My local store offers the squash already peeled and cubed so the prep time is much faster. Thanks for sharing this. I am pretty sure this will be my dish to bring every year now.
I'm very sorry but I was not amazed. I'm a big squash fan too. I'm not sure what was so disagreable to me. Maybe and combo of onion/egg. When I tested for seasoning b4 baking I thought it was great/but after it was baked I really didn't care for this at all.
I am a fan of Butternut Squash, this was a simple recipe. My husband that isn't a fan of squash on principle liked this recipe well my version of it. i added a little garlic to the squash and onion mixture. I didn't boil the squash, I steamed it in the microwave for about 8 minutes with the onion and garlic. I used a little more brown sugar. I didn't have any saltines but I did have some pretzel/crackers and used them instead, it turned out very tastee!
I made this for company, and they all RAVED about it. Asking for the recipe and all that good stuff. Definitely a yummy twist on regular squash!
I threw this recipe together for a last minute dinner party- I substituted Club crackers for the saltines (which probably didn't make a difference). I have a lot of squash critics and everyone loved this recipe- had good onion flavor- might add more parmesan next time around. I also baked it for about an hour... the texture was outstanding. I will add this one to my cookbook!!
I followed the recipe exactly but added additional topping. Everybody loved it. They want it reheated for dinner tomorrow. Thanks. Great recipe.
This is by-far my favorite recipe for using butternutt squash period! All I changed was using flavored ritz crackers instead of saltines. Luv this. Thanks for sharing.
Delicious! Definitely a savory squash dish that has the fluffy qualities of a quiche. Didn't think either the mayo or onion was overwhelming. I did double the topping and was really glad i did! Will definitely make again.
Amazing is right! I loved this dish, eating the leftovers right out of the pan. I too doubled the topping - nice and crunchy and yummy. The saltiness of the crackers contrasts so well with the sweetness of the squash. Delicious!!
It was good, but I like squash just fine on it's own: cooked with a little butter and salt better.
I Think that I crushed the crackers too much on the topping. Courser crackers would have been better I think. This will become one of my regular recipes. It is wonderful.
This was delicious! Just made a couple changes for my diabetic husband. I sweetened with stevia to taste instead of brown sugar. Also used wholewheat bread crumbs for topping instead of saltine crackers and doubled amount. It's a keeper!
I really didn't care for this dish. The mayo was a gross addition. And the flavor of the squash was completely overwhelmed.
Looks yellow n' nice. Taste alright.. I didnt use that much onions, but added more crackers n cheese. It taste kinda sweet. Boyfriend said old people would probably enjoy the dish more than youngsters.
I used sour cream because we don't like mayo, I think also used more than 1/2 cup. No sugar either. It was delicious. Definitely a keeper. I was glad to find it.
I really liked the topping and will use this idea for other recipes. The squash had a nice fluffy texture (used my immersion blender as a previous reviewer suggested), but not a whole lot in the way of flavor. There really wasn't anything to suggest it was butternut squash and my guests were not able to identify it. I like having colorful food to round out a meals appearance, though, and will try this again with more seasonings. UPDATE: A second attempt with 1 t. poultry seasoning and some garlic powder came out much better. I just used a fork to mash this time and used maybe 1 1/2 C. onions. I liked the texture either way, fluffy and slightly denser.
My fave butternut squash recipe! I do double the topping as others have suggested.
If you don't like squash and are trying to disguise the taste, this does it. What a disappointment, though, for my squash-loving family. BLAH!
I'm not crazy about squash, but it's inexpensive and nutritious so I always cook it throughout the winter. I made this recipe exactly as directed. This was dynamite! Don't think I'll ever cook squash any other way again!!
This was great; tasted wonderful and very easy to cook. Instead of boiling the squash, if I make this again I'll bake it first to give it a roasted flavor. Regardless, very good.
The final result is great, but the prep time takes a while. It makes a lot, but I just kept out enough for two dinners and froze the rest uncooked for when we have guests. Would not make it every day, but good for special occasions.
After trying too many butternut squash recipes that taste more like desserts than vegetables, this one is a winner. It has a fluffy texture with a nice savory flavor. I only used 1/4 cup mayo, but I'd adjust based on the size of your squash. I also finely minced the onion and used seasoned bread crumbs instead of saltines, which I didn't have. I recommend using freshly grated cheese. I will be making this again.
Loved it! Husband loved it too! Ty!
Simple and delicious!
My boyfriend and my son loved this recipe, but next time I will only use 1/4 of the requested mayo. They loved the crunchiness on top so I will also add more crackers next time.