Publisher Photo
Publisher Photo
I make this pretty dish with squash from my garden. It has a delicious, crunchy topping.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

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

Directions

In a bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper; mix well. 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 comes out clean. Yield: 2 servings.
Originally published as Autumn Squash in Taste of Home Annual Recipes Annual 2001, p201

  • 1 cup mashed cooked acorn or butternut squash
  • 1/2 cup crushed butter-flavored crackers, divided
  • 4 tablespoons butter or margarine, melted, divided
  • 1 egg, lightly beaten
  • 1 tablespoons brown sugar
  • 1 to 2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper; mix well. 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 comes out clean. Yield: 2 servings.
Originally published as Autumn Squash in Taste of Home Annual Recipes Annual 2001, p201

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