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Butternut Squash Bake




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
  
• 1/2 c. mayonaise*
  
• 1/2 c. finely chopped onion
  
• 1 egg, lightly beaten
  
• 1 t. sugar
  
• salt and pepper to taste
  
• 1/4 c. crushed saltines (about 8 crackers)
  
• 2 T. grated Parmesan cheese
  
• 1 T. butter, melted
  






Instructions



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. In another bowl, combine the mayonaise, 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 degrees for 30-40 minutes or until heated through and top is golden brown.
   






Final Comments


*Editor's note: Light or fat-free mayonaise may not be substituted for regular mayonaise.