TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings


  • 1 cup mashed cooked acorn or butternut squash
  • 1/2 cup crushed butter-flavored crackers, divided
  • 4 tablespoons butter, melted, divided
  • 1 egg, lightly beaten
  • 1 tablespoon brown sugar
  • 1 to 2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper.
  2. Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Originally published as Autumn Squash in Taste of Home Annual Recipes Annual 2001, p201

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