Winter squash are tasty, long storing, easy to grow and full of vitamins and minerals! My two Butternut Squash plants gave me over 12 squash this year which I have been enjoying incorporating into our meals with a variety of new recipes.
My kiddos in particular prefer savory recipes-no mashed squash with maple syrup for them. This Winter Squash Bake is an easy and tasty casserole that has been enjoyed by us all on several occasions-the kiddos even eat seconds!
Recipe: Winter Squash Bake
- 2 C Diced Butternut Squash
- 1/2 C Mayonnaise
- 1/2 C Minced Onion
- 1 Egg
- 2 tsp Sugar
- Salt & Pepper
- 1/4 C Bread Crumbs
- 2 TBS Parmesan Cheese grated
- 1 TBS Butter
-Boil or steam cubed squash until just tender. Drain well.
-Mix Mayonnaise, onion, egg, sugar, salt and pepper in a small bowl.
-In a large bowl mix cooked squash and mayonnaise mixture.
-Transfer to a greased baking dish (8x8 or 1qt baking dish)
-In a clean bowl mix breadcrumbs, cheese and melted butter.
-Sprinkle breadcrumb mixture on top of the squash.
-Bake at 350 degrees for 35 minutes.
Use any winter squash-butternut, hubbard, acorn etc.
Use sweet potato or yam instead of squash.
Substitute crushed crackers for the breadcrumbs
Add shredded cheddar to the breadcrumb mixture.
Add more, less or no onion, depending on your family's tastes.