More Great Recipes: Side Dish

Butternut Squash Casserole

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Member since 2007

Serves | Prep Time | Cook Time


1½ pounds butternut squash, halved lengthwise and seeded
½ cup onion, chopped onion
½ cup green or red pepper, chopped
1 Tbsp butter
17‐oz can cream corn
2 eggs, beaten
1 cup coarsely crushed Ritz crackers (about 20)
1 cup cheddar cheese, grated
4 slices crisp bacon, crumbled
2 Tbsp maple syrup
⅓ cup pecans, chopped

1 Preheat oven to 350° F.

2 Place squash halves, cut side down, in large baking pan; bake for 45 to 50 minutes or tender.

3 Cool slightly; scoop out flesh and mash.

4 In small saucepan, cook onion and peppers in butter.

5 Mix squash, corn, onion, peppers, eggs, crackers, cheese, bacon, and syrup, and put into 1½‐qt buttered casserole; bake uncovered for 45 to 50 minutes until heated.

6 Sprinkle with pecans.

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