Creamy Butternut Squash Bake Recipe
Creamy Butternut Squash Bake Recipe photo by Taste of Home

Creamy Butternut Squash Bake Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 6 servings


  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
  • 1/2 cup mayonnaise
  • 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

Nutritional Facts

1 each: 245 calories, 18g fat (4g saturated fat), 49mg cholesterol, 199mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 3g protein


  1. 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.
  2. In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
  3. 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.
Originally published as Butternut Squash Bake in Taste of Home October/November 1999, p31

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Reviewed Dec. 28, 2015

"Made this with 2 pounds of butternut squash. I steamed the cut up pieces for about 15 minutes or until soft enough to whip. Put them back in the pan with 1/2 large chopped onion that I had sauteed. Added a bit more mayonnaise and the other ingredients and whipped until blended. It tasted a bit too blah so added 1 tablespoon of creamed Horseradish sauce. That really added the zip it needed. Covered the blend with crushed crackers that I had sauteed in about 2 Tablespoons butter. Will definitely make this again."

Reviewed Dec. 23, 2015

"I make this at least once a year, but generally more. It's AMAZING. I totally agree on sauteing the onions first. This year I needed to make a larger dish, but didn't have enough butternut squash on hand... so I cooked a couple cups of chickpeas and carrots until soft and pureed them in my food processor and added it to the squash. Still perfect!"

Reviewed Nov. 1, 2014

"Liked this very much, because sometimes you get sick of the squash bakes full of brown sugar and crispy rice toppings. However, I didn't really like the onions (I saut?ed them first) or the parmesan on top, would stick to only the crackers for topping. Very mild squash flavour, nice for a change!"

Reviewed Jan. 11, 2014

"Have made this recipe several times. I saute my onion, use light mayo and the round buttery type of crackers for the top( have made with saltines but prefer the other)."

Reviewed Oct. 1, 2013

"This dish is awesome - i did sautee the onions which i'm sure is the best - they weren't crunchy nor were they to strong. However i got a few comments wondering what the dish was, although they all really liked it quite a few thought it was eggs! It definitely does not have a strong butternut squash flavor - if that's what your looking for."

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