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Savory Butternut Squash Bake | Can't Stay Out of the Kitchen | this savory #ButternutSquash #recipe includes a 6-#Cheese #Italian blend that makes this #casserole so mouthwatering our company all wanted seconds! Terrific for #holiday dinners too. #Easter #MothersDay #HolidaySideDish #ButternutSquashCasserole #Squash #SavoryButternutSquashBake

Savory Butternut Squash Bake

Teresa Ambra
This is a tasty and savory way to prepare butternut squash. It's topped with a saltine cracker and parmesan cheese topping for wonderful flavors. Terrific for company or holiday dinners like Easter, Mother's Day or Father's Day. But easy enough to make for everyday. Great way to use up butternut squash, too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Veggie Side Dish/Casserole
Cuisine American
Servings 6
Calories 147 kcal

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

NOTE: Preparation time does not include time required to cook squash.
 
NOTE: If desired, add fresh herbs like rosemary, thyme or dill, and substitute cheddar cheese for the parmesan in the crumb topping.
 
NOTE: I used an Italian 6-cheese blend that includes Parmesan, Asiago, Mozzarella, Fontina, Romano and Provolone cheeses.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 147kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 48mgSodium: 216mgPotassium: 506mgFiber: 3gSugar: 5gVitamin A: 13519IUVitamin C: 27mgCalcium: 93mgIron: 1mg
Keyword butternut squash, casserole, cheese, side dish, vegetable
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