BUTTERNUT SQUASH BAKE
Make and share this Butternut Squash Bake recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 300.5, Fat 17.1, SaturatedFat 9.4, Cholesterol 110.2, Sodium 412.1, Carbohydrate 33.1, Fiber 4.8, Sugar 5.6, Protein 7.8
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