Butternut Squash Bake Recipe

By Johanna

1 serving (1 each) equals 245 calories,
18 g fat (4 g saturated fat),
49 mg cholesterol,
199 mg sodium,
19 g carbohydrate,
5 g fiber,
3 g protein.

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

Preparation

Step 1

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.