Butternut Squash Bake

"Can't wait for the squash to get ripe. This is a favorite!"
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

  • 2 cups diced butternut squash
  • 12 cup mayonnaise, not low fat
  • 12 cup finely minced onion
  • 1 egg
  • 2 teaspoons sugar
  • salt and pepper
  • 14 cup crushed saltine crackers
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter, melted
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directions

  • Cover squash with water and cook until tender, about 25 minutes.
  • Drain well; place in large bowl.
  • Mix mayonnaise, onion, egg, sugar, salt and pepper.
  • Add to squash; mix well.
  • Place in greased 1 qt baking dish.
  • Mix crumbs, cheese, and butter.
  • Sprinkle on top.
  • Bake uncovered at 350* for 35 minutes.

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Reviews

  1. Good and very different. I enjoyed this recipe. I left out the sugar as I didn't want it to be too sweet and I sprayed the top with cooking oil instead of drizzling with butter. It had a lovely flavour and I enjoyed the crispy topping.
     
  2. I followed this recipe exactly as posted. (Nowhere does it say to mash the squash. Keep it in chunks!) Got lots of rave reviews at Thanksgiving and I had to give the recipe to several.
     
  3. Awesome - hot out of the oven!
     
  4. Savory and sensational! Butternut squash with just enough sugar to enhance it's natural flavor cooked in a creamy mayonnaise and egg sauce with finely chopped onion that retains a bit of crunch and flavor. The crushed saltine cracker and parmesan topping adds more texture and a savory taste that combines with the other flavors to create a dish that would be the star of any meal. DH says: "next time skip the rest of the meal and just make the squash". The only thing I did different was to add some extra squash because I had more than 2 cups. Inez, this is a treasure!
     
  5. I had a butternut squash that wasn't very good - had no flavor at all. I hated throwing it out so went searching and came across this recipe. I wasn't expecting much, but didn't figure I had anything to lose as we couldn't eat the squash the way it was. OMG this was amazing. I can only imagine how much better it will be with a squash that has some flavor. I did sprinkle some french fried onions on top, but other than that followed the recipe excactly. We loved this. Thanks MizzNezz.
     
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Tweaks

  1. This was absolute comfort food for me. Very very good, good enough for company and special holiday meals. I broiled my squash first at 475 (500 was burning it) then peeled the fragile cooked skin off and chopped with a knife. It did mash up almost completely when I stirred it into the mayo mixture though-there were not many visible chunks. I used a small onion (about 3/4 cup) and pulsed a couple of times in my mini processor and then sauteed in a bit o' butter. I used ritz crackers instead of saltines because I love the butter flavor in them and I did use Helman's light mayo. The mayo mixture was quite liquid and that's why I added the extra onion and squash. We baked it up and it was absolutely incredible. This may be my favorite recipe from Zaar yet....Thank you so much for posting. P.S. I picked this recipe out of the others not for the ratings, but because I only had one smallish squash ;-)
     
  2. Good and very different. I enjoyed this recipe. I left out the sugar as I didn't want it to be too sweet and I sprayed the top with cooking oil instead of drizzling with butter. It had a lovely flavour and I enjoyed the crispy topping.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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