Savory Butternut Squash Bake
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.
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.
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.
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