Butternut Squash Supreme Recipe

Publisher Photo
To take advantage of delicious fall produce, I often prepare this rich-tasting side dish.
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 3 pounds butternut squash, peeled, cubed
  • 2 eggs, beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 2 tablespoons butter

Nutritional Facts

1 serving (3/4 cup) equals 209 calories, 10 g fat (6 g saturated fat), 79 mg cholesterol, 489 mg sodium, 24 g carbohydrate, 5 g fiber, 7 g protein.

Directions

  1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350° for 40-45 minutes or until a knife comes out clean. Yield: 6-8 servings.
Originally published as Butternut Squash Supreme in Taste of Home Annual Recipes Annual 2003, p48

Nutritional Facts

1 serving (3/4 cup) equals 209 calories, 10 g fat (6 g saturated fat), 79 mg cholesterol, 489 mg sodium, 24 g carbohydrate, 5 g fiber, 7 g protein.

Reviews for Butternut Squash Supreme

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 11, 2013

Excellent! So easy, and the flavor is perfect.

MY REVIEW
Reviewed Dec. 9, 2012

This recipe was so easy and great! Was a huge hit and there were no leftovers! Would absolutely make it again.

MY REVIEW
Reviewed Oct. 31, 2012

This is my familys favorite butternut squash recipe. Tonight will be the 3rd time I have made it and this will be the second Thanksgiving

MY REVIEW
Reviewed May. 28, 2012

I thought it could use more pepper, but I didn't think it was dry at all. I also would either use onion powder and/or garlic powder because the chunks of onion don't cook well so they've got a strong bite. Either that or saute the onions & garlic first and then incorporate everything else. But you do need to kick the spices up a notch.

MY REVIEW
Reviewed Feb. 3, 2011

Bland, would not make this again. Maybe 2 cups of chedder and some spices might make this interesting, but as is, it was dry and bland.

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