Butternut Squash Casserole
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.