Amazing Butternut Squash Recipe 475

AMAZING BUTTERNUT SQUASH

Amazing Butternut Squash image

I got this recipe from a relative years ago. Delicious, colorful squash is baked with a crunchy Parmesan cheese topping. It's excellent -- please try it!

Provided by LHBLIQUID

Categories Side Dish Vegetables Squash

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 butternut squash- peeled, seeded and cubed
½ cup mayonnaise
½ cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
¼ cup crushed saltine crackers
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 29.2 g, Cholesterol 44.5 mg, Fat 18.3 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 195.3 mg, Sugar 6.2 g

LOADED BUTTERNUT SQUASH "CORDON BLEU"

Loaded Butternut Squash

Whether you make this meatless or not, or you serve it as a main course or a holiday side dish, you'll love this loaded butternut squash dish. It's extremely flavorful as well as rich and decadent, but not overly so. Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.

Provided by Chef John

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

1 (3 pound) butternut squash
salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
1 large egg, beaten
¼ cup thinly sliced green onions, plus more for garnish
10 ounces diced smoked ham
6 ounces Cheese, gruyere
2 ounces Gruyere cheese, grated

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet.
Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C).
Use a spoon to scoop squash into a bowl, leaving about 1/2 inch attached to the skin so it won't collapse and fall apart later.
Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined.
Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere.
Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 20.7 g, Cholesterol 74.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 613.2 mg, Sugar 4 g

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In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
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