Butternut Squash Supreme Recipe

5 4 5
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Butternut Squash Supreme Recipe

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5 4 5
Publisher Photo
To take advantage of delicious fall produce, I often prepare this rich-tasting side dish.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

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

Directions

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.
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

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

  • 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
  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

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MY REVIEW
delowenstein User ID: 3766053 232154
Reviewed Sep. 1, 2015

"I prepared this dish for the first time and instead of using 3 lbs. of butternut squash, I used a 12-oz. package of cooked frozen butternut squash, cooked in my microwave per microwave instructions. I used 1/4 to 1/2 cup Parmesan cheese (grated), 1/2 large onion, chopped, 1 tsp. Worcestershire sauce, 1/2 tsp. salt, 1/4 tsp. pepper, 3/4 cup milk, 2 beaten eggs, 1/4 cup Italian bread crumbs, 2 Tbsp. MARGARINE. I cooked the squash, then stirred the other ingredients into the cooked squash except the bread crumbs and the margarine. I used a 1-quart to 1-1/2 qt. casserole dish, greased. I then sprinkled top with bread crumbs and dotted with the margarine and baked 45 minutes or until knife inserted near center comes out clean. Since I cook for myself now, I use a smaller-sized baking dish! Thank you for sharing this recipe! delowenstein"

MY REVIEW
MLinAZ User ID: 7480219 36387
Reviewed Nov. 11, 2013

"Excellent! So easy, and the flavor is perfect."

MY REVIEW
10282 User ID: 4371917 38667
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
cwidomski User ID: 4358973 205192
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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