Butternut Squash Bake - Weekend Recipe

Winter squash is just coming into season and I thought this recipe might be useful for a meal or a festive holiday dinner.  Keep it handy through the fall and winter.

Butternut Squash Bake

1 small butternut squash, peeled, seeded and cubed (about 2 cups)

½ cup mayonnaise (DO NOT use low fat, only regular)

½ cup onion, finely chopped

1 egg, lightly beaten

1 tsp. sugar

Salt and pepper to taste

¼ cup crushed saltine crackers (about 8 crackers)

1 Tbls. dried savory

2 Tbls. Parmesan, grated

1 Tbls. Butter, melted

Place squash in saucepan and cover with water; bring to a boil.  Reduce heat, cover and simmer for 20 to 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 paper.  Add to squash and mix well.  Transfer to greased 1 quart baking dish.  Combine the cracker crumbs, cheese and butter, sprinkle over top.  Bake, uncovered, at 350 degrees for 30 to 40 minutes or until heated through and top is golden.  Serves 6.

This recipe was crafted for Walkup Farm in Crystal Lake as a postcard give-away.  I do not know if they were ever distributed to the public.