Creamy Butternut Squash Bake
Total TimePrep: 35 min. Bake: 30 min.
- 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
- 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.
- In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
- 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.
Editor's NoteReduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts1 each: 245 calories, 18g fat (4g saturated fat), 49mg cholesterol, 199mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 3g protein.
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.
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!
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!
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).
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.
Sep 29, 2013
Just made this recipe again for maybe the 10th time. Love it still. I did do 2 things differently. I sauteed the onions first and I omitted the sugar (by accident). Still good. I give out the recipe to friends so they can try it. It will be in my recipe box forever.
Nov 5, 2012
This is a great way to enjoy butternut squash! Decrease to 1/3 cup onions if you don't want a strong flavor in the dish. I substituted Ritz which added to the buttery flavor of the topping. Nice autumn side dish for a meal.
Oct 19, 2012
I love butternut squash and this recipe makes it even better tasting. I've been making it for about 10 yrs. I have even converted the local farmer(who hated this squash) when I made it for him and gave him the recipe. I have it cooking right now as I write this. I don't change a thing. Love it just as it is. Thanks. Eat this all year round if I could.
Oct 15, 2012
This recipe would be better without the onions
Aug 28, 2012
I made this casserole again tonight and I used 1 package of frozen cooked squash sine it's just for my Mom & me. Tonight, instead of using shredded carrots, I finely diced 4 red Bliss potatoes(skins on), along with the squash. Whenever I have a chance, I turn to this recipe an it's so delicious! Thank you for sharing this, Bertha Johnson! Dawn E. Lowenstein