| | Directions | | Place squash in saucepan and cover with water; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until very tender. Drain well and place in large bowl; mash squash. Combine mayonnaise, onion, egg, sugar, salt and pepper and add to squash and mix well. Place in greased baking dish. Combine cracker crumbs, cheese and butter and sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown. *Light or fat-free mayonnaise may not be substituted for regular mayonnaise. |
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| Ingredients | | - |  | 1 small-medium butternut squash, peeled, seeded and cubed (2-3 cup) |
| - | | 1/2 cup mayonnaise |
| - | | 1/2 cup chopped green onion |
| - | | 1 egg, lightly beaten |
| - | | 1 teaspoon sugar |
| - | | salt and pepper to taste |
| - | | 1/2 cup crushed Ritz crackers |
| - | | 2 tablespoons or more grated parmesan cheese |
| - | | 2 tablespoons butter, melted |
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