What to do? What to do?
I had 2 small butternut squash that needed to be used.
Now, I love butternut squash. We could eat it daily. However, I have this food blog. So I like to try new recipes. You know how it is, right?
So I stumbled upon Alex's blog and just like that. Problem solved.
This was excellent! I used saltine crackers instead of Ritz but would totally use Ritz next time. More buttery and nummy.
I think next time, I would mash half of the squash and mix everything in and keep part of the squash chunky.
This was healthy and super delicious! I'll make it again!
Butternut Squash Bake
Adapted from Ma, What's for Dinner?
1 large butternut squash, about 2 lbs., peeled and cubed
1/2 cup light mayo
1 large onion, chopped
1 clove garlic
1/4 tsp. hot sauce (or just a few dashes)
15 ritz crackers
1/4 parmesan cheese
2 tbsp. butter
1/2 tsp. dried oregano
Salt and pepper
Heat a large pot of water to boiling, add squash and cook until soft about 15 - 20 minutes.
In a small saucepan, heat butter, once melted, add in your crackers, cheese and oregano. Season with salt and pepper and stir well. Remove from heat and set aside.
Cook onion in 1 tbsp. butter until softened, about 8 minutes, add garlic, saute for a couple more minutes. Remove from heat.
When the squash is cooked, drain the water and toss the squash in a bowl. Toss in the mayo, onion, garlic, hot sauce and egg. Mash together well. Pour it in an 8 x 8 pan and top with cracker cheese mixture, cover with foil and bake for 30 minutes at 375. Remove foil and bake for an additional 5 minutes.
Total calories = 1423 calories
6 servings = 237 calories
Balsamic Chicken + Butternut Squash Bake + Green Beans = 487 calorie dinner
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.