CREAMY BUTTERNUT SQUASH BAKE

Creamy Butternut Squash Bake image

For a side dish with harvesttime appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 small butternut squash, peeled, seeded and cubed (about 2 cups)
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1/4 cup crushed saltines (about 8 crackers)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Steps:

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 mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the 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.

Nutrition Facts : Calories 245 calories, Fat 18g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.