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Butternut Squash Bake

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“From Taste of Home. This is a great side dish with fall appeal. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping.”
1hr 20mins

Ingredients Nutrition

  • 1 small butternut squash, peeled, seeded and cubed (about 2 cups)
  • 12 cup mayonnaise
  • 12 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 teaspoon sugar
  • salt and pepper
  • 14 cup crushed saltine (about 8)
  • cracker
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter or 1 tablespoon margarine, melted


  1. Place squash in a saucepan and cover with water; bring to a boil.
  2. Reduce heat; cover and simmer for 20-25 minutes or until very tender.
  3. Drain well and place in a large bowl; mash squash.
  4. In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
  5. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
  6. Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown.
  7. Yield: 6 servings.

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