Print Options

Back to Butternut Squash Bake >

Include these items:

Select reviews >

Taste of Home Logo

Butternut Squash Bake

Butternut Squash Bake
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
6 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

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

    See More Recipes >

  • 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.
Nutrition Facts: 1 serving (1 each) equals 245 calories,
© Taste of Home 2013

2 of 2

Butternut Squash Bake (continued)

Nutrition Facts: 18 g fat (4 g saturated fat), 49 mg cholesterol, 199 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.
© Taste of Home 2013