Savory Butternut Squash Bake
Savory Butternut Squash Bake is terrific. It’s also a great side dish for holiday menus. Our family loves cooking with butternut squash. I enjoy butternut squash in soups, casseroles, biscuits, pasta, Beef Pot Pie, breakfast muffins, 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.
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I was looking for a way to make butternut squash that was savory awhile back. I really didn’t want something sweet with all the praline-streusel toppings. 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 delicate, yet it’s one of those side dishes that have you coming back for seconds. 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 that way as well. 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 I cut the butternut squash down into chunks and boil. Afterwards, 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 this Savory Butternut Squash Bake recipe. You will find that it becomes a family favorite, just like we did.
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. It certainly is a recipe worth trying out.
Savory Butternut Squash Bake is a great side dish for holidays or company.
This lovely Savory Butternut Squash Bake is savory rather than sweet. It’s a wonderful change of pace.
This side dish 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. Serve immediately to all the hungry appetites in your home!
Savory Butternut Squash Bake is a great alternative to all the sweet casseroles. If you’re looking for something different try this recipe.
This is an excellent way to use up butternut squash from your garden.
Here’s the recipe.
SAVORY BUTTERNUT SQUASH BAKE
(Recipe adapted from Taste of Home Cookbook 2000)
Savory Butternut Squash Bake
Equipment
- 1 sauce pan with lid
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 wooden spoon
- 1 potato masher
- 1 medium mixing bowl
- 1 1-quart baking dish
- 1 Rolling Pin to crush crackers
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small bowl
Ingredients
- 1 small butternut squash peeled, seeded and cubed, about 2 cups
- 1/2 cup sour cream
- 1/2 cup onion finely chopped
- 1 large egg lightly beaten
- 1 tsp. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
- 1/4 cup crushed saltines about 8 crackers
- 2 heaping tablespoons Parmesan cheese grated, or Italian 6-cheese blend
- 1 tbsp. unsalted butter melted
Instructions
- 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 with a potato masher.
- In another bowl, combine the sour cream, onion, egg, granulated 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 in a small bowl.
- Sprinkle crumbs over top of squash in baking dish.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 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.
This delectable side dish is terrific for Easter, Mother’s Day or Father’s Day.
You may also enjoy these delicious recipes!
Butternut Squash, Sweet Potato and Peach Bake
Savory Butternut Squash Bake
Equipment
- 1 sauce pan with lid
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large mixing bowl
- 1 wooden spoon
- 1 potato masher
- 1 medium mixing bowl
- 1 1-quart baking dish
- 1 Rolling Pin to crush crackers
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small bowl
Ingredients
- 1 small butternut squash peeled, seeded and cubed, about 2 cups
- 1/2 cup sour cream
- 1/2 cup onion finely chopped
- 1 large egg lightly beaten
- 1 tsp. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
- 1/4 cup crushed saltines about 8 crackers
- 2 heaping tablespoons Parmesan cheese grated, or Italian 6-cheese blend
- 1 tbsp. unsalted butter melted
Instructions
- 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 with a potato masher.
- In another bowl, combine the sour cream, onion, egg, granulated 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 in a small bowl.
- Sprinkle crumbs over top of squash in baking dish.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Savory Butternut Squash Bake
Ingredients
- 1 small butternut squash peeled, seeded and cubed, about 2 cups
- 1/2 cup sour cream
- 1/2 cup onion finely chopped
- 1 large egg lightly beaten
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper or more to taste
- 1/4 cup crushed saltines about 8 crackers
- 2 heaping tablespoons parmesan cheese grated, or Italian 6-cheese blend
- 1 tbsp. unsalted butter melted
Instructions
- 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.