Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash Bake Recipe
    Lost? Site Map

    Butternut Squash Bake

    Butternut Squash Bake. Photo by *Parsley*

    1/1 Photo of Butternut Squash Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    *Parsley*'s Note:

    No sugar or nuts. It is very simple and savory. Try this instead of mashed potatoes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350. Grease/spray a casserole dish; set aside.
    2. 2
      Cut the peeled, desseded squash into 2" pieces.
    3. 3
      Steam/boil the squash or about 15 minutes or until soft.
    4. 4
      Drain and shake off all excess water.
    5. 5
      Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
    6. 6
      Briskly stir in the beaten eggs.
    7. 7
      Add the salt, allspice, and pepper. Stir well.
    8. 8
      Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
    9. 9
      Bake at 350 for 45 minutes.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on December 12, 2007

      55

      Very nice, very straightforward. I separated the squash into two small casseroles and froze one before baking it, I'm going to use it as a side-dish when I have people around next week :D Thanks for a great recipe, Parsley :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2007

      45

      Simple and savory as described by Parsley. DH and I both enjoyed this dish and will again. This is a tasty way to prepare butternut squash. The only thing I changed was to top with french fried onions instead of crackers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butternut Squash Bake

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 300.5
     
    Calories from Fat 154
    51%
    Total Fat 17.1 g
    26%
    Saturated Fat 9.3 g
    46%
    Cholesterol 110.2 mg
    36%
    Sodium 412.1 mg
    17%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 4.7 g
    19%
    Sugars 5.6 g
    22%
    Protein 7.7 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites