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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a great side dish with fall appeal. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. 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 |
1/4 cup crushed saltine (about 8) |
cracker |
2 tablespoons grated parmesan cheese |
1 tablespoon butter or 1 tablespoon margarine, melted |
Directions:
1. Place squash in a saucepan and cover with water; bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until very tender.
3. Drain well and place in a large bowl; mash squash.
4. In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
5. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
6. Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown.
7. Yield: 6 servings.
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