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.
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