BUTTERNUT SQUASH BAKE

1 small butternut squash, peeled, seeded, cubed (should have about 2 cups
1/2 cup mayonnaise (no substitutions work well in this recipe)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 tsp sugar
Salt and pepper to taste
1/4 cup crushed saltines
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Place squash in a saucepan, cover with water and bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until very tender. Drain well and place in a large bowl; mash.

Preheat oven to 350 degrees.

In a separate bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper. Add mixture to the squash and mix together well.

Transfer to a greased baking dish. Combine the cracker crumbs, Parmesan and butter; sprinkle over the top of the casserole.

Bake at 350 degrees for 30-40 minutes or until to is browned and casserole is heated through.

Yield: 6 servings

Note this is a recipe I have had since the 1990s.

Note: File Photo