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Butternut Squash

Butternut Squash

Butternut Squash
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
You have never had squash that tasted better than this! A simple, yet fabulous side dish for any meal, but especially good instead of candied sweet potatoes!
  • 1 butternut squash (approximately 2 pounds), peeled, seeded and cubed **
  • ½ teaspoon salt
  • 1 bunch (approximately ½ cup) green onion (green part only), finely diced
  • 2 teaspoons olive oil
  • ½ cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup Glutino gluten-free crackers, crushed ***
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil ****
  1. Preheat oven to 350°.
  2. In a heavy pot, add cleaned squash and ½ teaspoon salt and cover with water.
  3. Bring squash to boil, reduce heat to simmer and cook until squash is soft.
  4. While squash is cooking, heat olive oil in small skillet and sauté green onion until soft, then set aside.
  5. Drain squash and place in a large mixing bowl.
  6. Mash the squash with a potato masher, electric mixer.
  7. Add the mayonnaise, egg, cooled cooked onion, brown sugar, salt and pepper and mix well.
  8. Pour mixture into a greased 2 quart baking dish.
  9. Toss together crushed crackers, parmesan cheese and 1 tablespoon olive oil.
  10. Sprinkle cracker mixture evenly over the top of the squash.
  11. Bake for 45 minutes, or until top is golden brown.
  12. Serve warm.
** Many grocery stores will sell pre-packed cleaned, peeled and cut fresh butternut squash. Eliminating the cleaning, makes preparing this dish very fast. If you use this option, the recipe will take one package. *** It doesn't have to be Glutino, any FODMAP free saltine-type cracker will work. We know that the Glutino original and sea salt varieties are FODMAP Free. **** Can also use a dairy-free butter substitute. If you choose to do this, just melt the "butter" before mixing it with the crackers and cheese.

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