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
Ingredients
- 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
Instructions
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-Boil or steam cubed squash until just tender. Drain well.
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-Mix Mayonnaise, onion, egg, sugar, salt and pepper in a small bowl.
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-In a large bowl mix cooked squash and mayonnaise mixture.
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-Transfer to a greased baking dish (8x8 or 1qt baking dish)
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-In a clean bowl mix breadcrumbs, cheese and melted butter.
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-Sprinkle breadcrumb mixture on top of the squash.
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-Bake at 350 degrees for 35 minutes.
Variations
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Use any winter squash-butternut, hubbard, acorn etc.
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Use sweet potato or yam instead of squash.
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Substitute crushed crackers for the breadcrumbs
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Add shredded cheddar to the breadcrumb mixture.
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Add more, less or no onion, depending on your family's tastes.
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