Savory Butternut Squash Bake is a great side dish for holiday menus. Our family loves cooking with butternut squash. I love butternut squash in soups, casseroles, biscuits, cakes, or pies. Whether sweet or with a little heat, I like butternut squash almost any way it can be cooked. It’s almost like eating sweet potatoes or pumpkin for me – just not as much fiber. I was looking for a way to make butternut squash that was more savory instead of sweet with all the praline-streusel toppings when I ran across this tasty Taste of Home recipe one day. As I’ve said before in other posts, my husband will not eat any casserole that has cooked mayonnaise in it. So I substituted sour cream in this recipe. It’s delicious that way.
The flavors are great and Savory Butternut Squash Bake is a great way to use up garden squash, too. I think you could use a cheddar cheese on the top and it would turn out well too. I used an Italian 6-cheese blend that included Provolone, Mozzarella, Romano, Asiago, Parmesan and Asiago cheeses. It was wonderful.
We really liked this recipe. I will tell you that working with butternut squash is not the easiest thing to do. It’s hard to cut into when it’s raw. But I love this squash and want to try some new recipes with it like a butternut squash alfredo lasagna recipe I saw on Pinterest one day. I use a potato peeler or a paring knife to peel the skin off, then cut the butternut squash down into chunks and boil. Then the butternut squash is mashed for this recipe.
If you’re looking for a new and different way to prepare butternut squash, consider trying out my Savory Butternut Squash Bake recipe. It’s great for the holidays, too.
When I initially posted this recipe in June 2012, my blog had just begun. I was taking pictures with a poor quality iPhone 3 because that’s what I had on hand. My pictures were grainy, blurry and dark. Even photo editing could not make good pictures out of the ones I took!
I recently remade this recipe (January 2015) for a houseful of company and it was very well received. Everyone raved over it and got second helpings! I served it with King Ranch Chicken which was also wolfed down pretty quickly! I retook the pictures so you can see how delightful this recipe really is.
This Savory Butternut Squash Bake is a great side dish for holidays, company, or if you’re trying to use up butternut squash from your garden.
This lovely Savory Butternut Squash Bake is savory rather than sweet. It’s a wonderful change of pace.
Savory Butternut Squash Bake is mouthwatering and delectable.
Here’s what I did.
I used these ingredients.
Peel a butternut squash. Cut off the ends, remove pulp, and cut squash into cubes. Put squash in saucepot with water and bring to a boil. Simmer until cooked through 15-20 minutes. Drain thoroughly and mash butternut squash with a potato masher. TIP: Save the liquid for vegetable broths!
Meanwhile, dice onion. Add sour cream, an egg, sugar, salt and pepper.
Stir to combine ingredients.
Add sauce ingredients to mashed butternut squash. Stir to combine.
Spray an 8×12″ glass baking dish with cooking spray. Spread butternut squash mixture into prepared baking dish.
Meanwhile, make topping: Melt butter. Crush saltine crackers. I place them in a zip lock bag and crush them with a rolling pin. Add crushed saltines to measuring cup with butter. Add parmesan cheese. (I used an Italian 6-cheese blend with Provolone, Asiago, Romano, Fontina, Parmesan and Mozzarella cheeses). Stir ingredients to combine.
Sprinkle cracker crumb mixture over top of butternut squash mixture. (I didn’t use all of it).
Bake at 350 for about 30-40 minutes until done.
Savory Butternut Squash Bake is a great alternative to all the sweet casseroles. If you’re looking for something different try this recipe.
Here’s the recipe.
SAVORY BUTTERNUT SQUASH BAKE
(Recipe adapted from Taste of Home Cookbook 2000)
- 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
- ½ cup sour cream
- ½ cup finely chopped onion
- 1 egg, lightly beaten
- 1 tsp. sugar
- ½ tsp. salt
- ½ tsp. pepper or more to taste
- ¼ cup crushed saltines (about 8 crackers)
- 2 heaping tbsp. grated parmesan cheese or Italian 6-cheese blend
- 1 tbsp. [url href=”http://www.landolakes.com/” target=”_blank” title=”land o’lakes butter”]Land O’ Lakes[/url] unsalted butter, melted
- Place squash in a saucepan and cover with water; bring to a boil.
- Reduce heat; cover and simmer for 20-25 minutes or until very tender.
- Drain well and place in a large bowl; mash squash.
- In another bowl, combine the sour cream, onion, egg, sugar, salt and pepper; add to squash and mix well.
- Transfer to a greased 1-qt. baking dish.
- Place crackers in a zip lock bag and crush with a rolling pin.
- Combine cracker crumbs, cheese and butter; sprinkle over top.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
This savory recipe is a great way to use up garden produce.
Our company cleaned out this casserole. There was only one small spoonful left when we were done.
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