BUTTERNUT SQUASH SUPREME
3 pounds butternut squash
2 eggs, beaten
3/4 cup milk
salt and pepper, to taste
1 medium onion, chopped
4 ounces shredded cheddar cheese
1/2 cup crushed Ritz crackers
2 tablespoons butter
Begin by preparing the squash. Wash and cut off stem end. Cut squash in half lengthwise and scoop
out seeds. Place cut side down in a sprayed, foiled lined baking sheet. Add a little bit of water to
help steam the squash. Bake at 350 for 45 mins to a hour or until very tender when pierced with a
knife. Remove from oven and let cool until you can hold comfortably. Then scoop out squash with
a spoon and put into a sprayed 2 quart casserole dish. Mash until smooth.
In a separate small bowl mix beaten eggs, milk and salt and pepper. Stir into squash until smooth
and combined. Stir in onion and cheese. Top with crackers and dot with butter. Bake at 350 for
45 - 55 minutes or until browned and the center is set. Let cool slightly before serving.
Let's Cook YouTube Video
3 pounds butternut squash
2 eggs, beaten
3/4 cup milk
salt and pepper, to taste
1 medium onion, chopped
4 ounces shredded cheddar cheese
1/2 cup crushed Ritz crackers
2 tablespoons butter
Begin by preparing the squash. Wash and cut off stem end. Cut squash in half lengthwise and scoop
out seeds. Place cut side down in a sprayed, foiled lined baking sheet. Add a little bit of water to
help steam the squash. Bake at 350 for 45 mins to a hour or until very tender when pierced with a
knife. Remove from oven and let cool until you can hold comfortably. Then scoop out squash with
a spoon and put into a sprayed 2 quart casserole dish. Mash until smooth.
In a separate small bowl mix beaten eggs, milk and salt and pepper. Stir into squash until smooth
and combined. Stir in onion and cheese. Top with crackers and dot with butter. Bake at 350 for
45 - 55 minutes or until browned and the center is set. Let cool slightly before serving.
Let's Cook YouTube Video