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Best butternut squash bake recipe

Best butternut squash bake recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This recipe creates a wonderful side dish. Butternut squash is mashed with onion, egg, sugar and seasoning, then topped with cracker crumbs, Parmesan and butter, before being baked.

327 people made this

IngredientsServes: 6

  • 1 butternut squash, peeled, seeded and cubed
  • 8 tablespoons mayonnaise
  • 1/2 onion, finely chopped
  • 1 egg, lightly beaten
  • 1 teaspoon dark brown soft sugar
  • salt and pepper to taste
  • 4 tablespoons crushed doriano Italian crackers
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon melted butter

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4.
  2. In a large saucepan, bring the squash to the boil. Reduce to a simmer until squash is soft.
  3. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, dark brown soft sugar, salt and pepper. Pour the mixture into a 2 litre baking dish.
  4. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
  5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

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Reviews & ratingsAverage global rating:(374)

Reviews in English (312)

by awesome in tummy

So sorry for a low rating but we just didn't like this. Butternut is my favorite squash and this wasn't a recipe for us. I omitted onion and used less mayo as others stated and used 1 cup crackers and 6 T parmesan. I do have an easier way to peel butternut squash for all you lovers out there. Wash and pat dry your squash. Take a fork and pierce the skin many times all around. Place in microwave and nuke for 8 to 10 minutes. Depending on size. Remove using a pot holder because it will be extremely hot. Let cool a few minutes before peeling, it's easier to slice too, it works great! Then procede with whatever recipe your making. Hope this helps.-17 Mar 2003

by WKW

The recipe is a good start but needs some modifications. I did the following:1. Don't add the onions. They don't fit in this recipe.2. Replace the mayonnaise with vanilla yogurt and make it slightly less than 1/2 cup. You could also add a teaspoon of vanilla extract.3. Replace the saltine crackers with Graham crackersThe result is a sweet, vanilla flavored dish that lets the natural butternut squash flavor come through!-03 Dec 2004

by Jennifer

My family absolutely detests squash, but I love it, AND it's good for you.. so here I went, and tried yet another squash recipe.. *you should have seen the look in my husbands eyes*... and to top it off I didn't realize that the friends we had over for dinner also disliked squash.. well.. they all tried it just to please me... and they LOVED IT! I didn't use the FULL amount of mayo, just cause someone said they thought it was too much.. but OH MY! yummy! Nice for haters and lovers of squash.. definately a winner! THANKS!-27 Jan 2002

Best Spiralized Butternut Squash Noodle Recipes

Butternut squash noodles make for a tasty and healthy pasta-substitute that can help you squash your carb count and drop those pounds.

Learn how to make butternut squash noodles and choose from our whole list of yummy butternut squash noodle recipes to use them with.

Get tips on how to cook butternut squash noodles so that they come out deliciously perfect every time!


via I Food Real | Boulder Locavore

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Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like its relations, other winter squash such as acorn and kabocha, butternuts are at their best from early fall through winter. Their big difference is that they are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. They have a hard, light-tan rind and golden orange flesh.

Did we mention just how versatile butternut squash is? This vegetable stars in all kinds of favorite fall recipes, such as soups and pasta, and shines during the holiday season when used in side dishes (cue the creamy gratin). It's also use to make a show-stopping and beloved Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.

What to look for when buying butternut squash? Choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. A butternut squash with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. Avoid any with soft spots, bruises or mold. And once you find a good one, you'll be pleased to know that it's a keeper. This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow our technique for cutting a butternut squash.

Ready to cook your butternut squash? We're highlighting our favorite recipes that put this autumnal ingredient on full display.

“A true delight. I made this yesterday afternoon, and it was devoured by late this morning. I was lucky to even get a bite! This is the perfect alternative at Thanksgiving for those non-pumpkin pie lovers. Just make sure to double the recipe, because this cake vanishes in a flash!”

Recipe Summary

  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
  • 6 cloves garlic, crushed
  • ¼ teaspoon salt
  • 1 tablespoon water, or as needed (Optional)
  • 3 eggs
  • ¾ cup sour cream
  • 1 cup grated Parmesan cheese
  • ⅓ cup chopped fresh basil
  • ¼ teaspoon ground black pepper
  • ½ (8 ounce) package coarsely shredded mozzarella cheese

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.

Heat olive oil in a skillet over medium heat cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.

Lightly whisk eggs in a bowl stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture top with mozzarella cheese.

Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

How to roast butternut squash halves

My personal favorite way to cook butternut squash is to cut the bulbous end away from the long end, then split the two pieces in half through the root/stem ends. Scoop out and discard the seeds, then oil and salt each piece. Roast these four pieces, cut side down, in an oven set to 400°F for about 40 to 60 minutes: again, until a paring knife (or even better, a cake tester) slides easily in and out of the long end. The benefits are, in my opinion, minimal prep for maximum reward: The flesh in contact with the roasting pan will caramelize, concentrating the squash’s natural sugars, which really is the point of roasting as a cooking method.

You don’t need to split the two ends apart, though. If you’d like to roast intact halves as in this Rhoda Boone recipe, you can turn butternut squash into a holiday-worthy centerpiece inspired by twice-baked potatoes. Ditto this recipe by Anne Redding and Matt Danzer, wherein the squash is partially roasted in halves and then sliced in the style of a Hasselback potato and roasted again while basting to finish cooking.

Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

Hasselback Butternut Squash With Bay Leaves

  • 1 butternut squash, halved lengthwise and seeded
  • 1 ½ cups milk
  • 1 cup white sugar
  • 3 eggs
  • ¼ cup margarine, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • 1 pinch salt
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • ½ cup margarine, melted

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.

Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.

Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.

Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

What is the easiest way to cut a butternut squash?

Don&rsquot! Buy it precut instead.

Seriously, I find butternut squash tricky and time-consuming to cut or cube. As much as I love it I won&rsquot make it often because of how difficult it is to prepare. You have to peel, remove seeds and dice and it&rsquos just really no easy task. And without a perfectly sharpened knife, it can be little risky too.

Thankfully, you can generally find ready-to-cook butternut squash at most any grocery store. I found this large 2 pound package at Costco and I can generally find 12-16 oz packages at most regular grocery stores. This is the best way to enjoy fresh butternut squash without the extra work.

If you can&rsquot find one or really want to cut one yourself, then this tutorial should help you out.

It doesn’t get much easier to make, simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges just the way I like them! I love Brussels sprouts, and so does my family! These Brussels Sprouts Gratin are perfect for the holidays, as well as these Sauteed Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts and Shallots with Balsamic Glaze.

The best part about this sheet pan dish is that the veggies cook all at the same time. You can double this recipe by using two sheet pans. To prep ahead for the Holidays, you can have all your veggies cut and ready a day ahead.

This would be the perfect side dish to serve with this Slow Cooker Maple Dijon Chicken recipe or this Slow Cooker Turkey Breast with Gravy. If you would like to see more Thanksgiving side dish recipe ideas, you can see more recipes here.

Savory Butternut Squash Casserole

I love making butternut squash either sweet or savory.

This dish goes great with any meal and a nice change to the cinnamon butter and sugar style.

The recipe still has a bit of honey in it for sweetness but a creamy texture with a garlic and mayo base.

It goes perfectly with any kind of chicken or turkey meal!

Preheat the oven to 350 F / 180 C / Gas 4.

Butter a 2- to 2 1/2-quart baking dish.

Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg cut the butter in with a fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover the casserole dish tightly with foil and bake in the preheated oven for 50 to 60 minutes, or until the squash is tender.