Butternut Squash Bake Recipe

Butternut Squash Bake Recipe Butternut Squash Bake Recipe photo by Taste of Home Rating 5

For a side dish with harvesttime 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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Butternut Squash Bake Recipe
  • Prep: 35 min. Bake: 30 min.
  • Yield: 6 Servings
35 30 65

Ingredients

  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
  • 1/2 cup Hellmann's® Real Mayonnaise
    [x]
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/4 cup crushed saltines (about 8 crackers)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted

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° for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 245 calories, 18 g fat (4 g saturated fat), 49 mg cholesterol, 199 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Butternut Squash Bake in Taste of Home October/November 1999, p31

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Reviews for Butternut Squash Bake

Butternut Squash Bake Recipe

Butternut Squash Bake

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(1-10) of 17 reviews

Reviewed on Jan. 07, 2011 by sbreinhardt

I personally do not think Mayonnaise and Squash go good together at all...

Reviewed on Nov. 25, 2010 by bigedebbdoo

Made this for Thanksgiving this year(2010) for something new. I loved it! I used ritz crackers instead of saltines and sauted the onions. My lil guys 3 and 5 were a little picky, but all the rest of the family loved it.

Reviewed on Nov. 25, 2010 by Jenagain

I've been making this recipe for about four years. It's a Thanksgiving staple in my family, and it's one I love to take to our potluck at work, too. I find that if the onions are chopped finely enough, they're not overwhelming. That said, I do prefer to sautee them.

Reviewed on Oct. 22, 2010 by katieleigh3508

Call me picky but I was hesitant to bake squash for dinner. This recipe was delicious though! I used light mayo and it tastes just fine. I might saute the onions with a little garlic next time.

Reviewed on Oct. 14, 2010 by kcull

I made this last night and I loved the flavor. I admit, there was a strong onion flavor, but not overwhelming. After reading more of the reviews, I will try adding more squash, eliminating the sugar and using low fat mayo to bring the fat/caloric content down and boost the "healthy" factor.

Reviewed on Oct. 12, 2010 by chunkyandfunky

This is easy to make and tastes good! I've never had issues with the onions. I really like having a butternut squash recipe in my collection that isn't sweet. :)

Reviewed on Oct. 11, 2010 by Alyx930

I just made this tonight & the flavor of onion was overwhelming! Is it posssible the onions should be cooked first before adding to casserole? The recipe does not indicate. My result was a beautifully cooked nice looking casserole with the onions within still raw! Some of you did indicate that you sauted onions & the recipe was better. Will try again doing so before passing judgement. But really, whomever created this recipe should make an indication as to what to do. I ended up throwing it away.

Reviewed on Aug. 22, 2010 by AdeleDegnan

This was really good! I did tweak it to enhance the nutrition and taste. I did saute the onions as suggested by other reviewers, I doubled the squash to lower calories and get more veggie taste, and I used reduced fat mayo to cut calories again. A keeper for sure.

Reviewed on Jan. 24, 2010 by 43kojo43

I love this recipe, I have been making this recipe for about 2 yrs. I tell all my friends about it and it is even better the second day.

Reviewed on Dec. 26, 2009 by misty0300

Forgot to add that I saute the onions before adding them to the squash, and I think the recipe is much better that way.

 
 

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