Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From Taste of Home. This is a great side dish with fall appeal. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping.

Ingredients Nutrition

  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
  • 12 cup mayonnaise
  • 12 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 teaspoon sugar
  • salt and pepper
  • 14 cup crushed saltine (about 8)
  • cracker
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter or 1 tablespoon margarine, melted


  1. Place squash in a saucepan and cover with water; bring to a boil.
  2. Reduce heat; cover and simmer for 20-25 minutes or until very tender.
  3. Drain well and place in a large bowl; mash squash.
  4. In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
  5. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
  6. Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown.
  7. Yield: 6 servings.
Most Helpful

3 5

This was easy and pretty good, but the taste of the squash was lost in the taste of the egg and mayonaise.

5 5

Wonderful, savory squash casserole. I loved the crinchy topping. I used reduced-fat Ritz instead of saltines, but that was the only change that I made. Thanx for sharing. I'll be making this again with some acorn squash, too.