Amazing Butternut Squash

SUBMITTED BY: LHBLIQUID PHOTO BY: Seth D.

"I got this recipe from a relative years ago. Delicious, colorful squash is baked with a crunchy Parmesan cheese topping. It's excellent -- please try it!"

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
1/4 cup crushed saltine crackers
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

READ REVIEWS (122)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

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REVIEWS

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Reviewed on Nov. 6, 2003 by awesome in tummy

So sorry for a low rating but we just didn't like this. Butternut is my favorite squash and this wasn't a recipe for us. I omitted onion and used less mayo as others stated and used 1 cup crackers and 6 T parmesan. I do have an easier way to peel butternut squash for all you lovers out there. Wash and pat dry your squash. Take a fork and pierce the skin many times all around. Place in microwave and nuke for 8 to 10 minutes. Depending on size. Remove using a pot holder because it will be extremely hot. Let cool a few minutes before peeling, it's easier to slice too, it works great! Then procede with whatever recipe your making. Hope this helps.

15 users found this review helpful

Reviewed on Nov. 7, 2003 by OBSIDIAN39

I also halved the mayonnaise and doubled the cracker & cheese mix. The reviews are right - peeling the squash after boiling is a LOT easier.

14 users found this review helpful

Reviewed on Oct. 15, 2006 by KEENBEAN75

The recipe is a good start but needs some modifications. I did the following: 1. Don't add the onions. They don't fit in this recipe. 2. Replace the mayonnaise with vanilla yogurt and make it slightly less than 1/2 cup. You could also add a teaspoon of vanilla extract. 3. Replace the saltine crackers with Graham crackers The result is a sweet, vanilla flavored dish that lets the natural butternut squash flavor come through!

12 users found this review helpful

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