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

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

cknordstrom February 13, 2011

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.

*Parsley* January 15, 2008

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