Butternut Squash Bake
Ready In: 1 hr 5 mins
Serves: 6-8
Ingredients
- 1 (3 lb) butternut squash, peeled and deseeded
- 4 tablespoons butter
- 1 cup reduced-fat sour cream
- 1⁄4 cup finely chopped onion
- 1⁄4 cup shredded parmesan cheese
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon pepper
- 1⁄2 cup crushed buttery cracker, like Ritz
Directions
- Preheat oven to 350. Grease/spray a casserole dish; set aside.
- Cut the peeled, desseded squash into 2" pieces.
- Steam/boil the squash or about 15 minutes or until soft.
- Drain and shake off all excess water.
- Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
- Briskly stir in the beaten eggs.
- Add the salt, allspice, and pepper. Stir well.
- Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
- Bake at 350 for 45 minutes.
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