Fall Flashback!

With the holidays quickly approaching…

I can’t believe that Thanksgiving is in less than 3 weeks!

I’m tossing this family favorite at you again.

This bad boys is always a hit.

Perfect side dish for Thanksgiving.

Kids, babies, and grownups go gaga for this one.

WHAT YOU NEED:

1 large butternut squash, peeled, seeded, and cut into cubes

½ cup light mayo

1 large onion chopped

1 clove garlic

6 dashes hot sauce

1 egg

15 low sodium ritz crackers, crumbled

¼ cup parmesan cheese

½ T olive oil

½ T butter

½ t dried oregano

salt

pepper

WHAT TO DO:

Preheat the oven to 375 degrees.  Heat a large pot of salted water over high heat.  When it’s boiling add in the squash and cook until soft, about 15-20 minutes.

In a small saucepan heat olive oil and butter over medium heat.  Once it is melted add in your crackers, cheese and oregano.  Season with a bit of S&P and stir well.  Remove from heat and set aside.

When the squash is cooked drain the water and toss the squash into a baking dish.  Mash the squash with a potato masher and season with S&P.  To the squash add in your mayo, onion, garlic, hot sauce, and egg.  Mix well.  Top with cracker/cheese topping, cover with foil and transfer your baking dish to the oven.  Bake for 30 minutes, remove foil and bake for an additional 5 minutes.  Serve.