A butternut squash arrived in my CSA box recently, and I thought “Hmmm. What am I supposed to do with this thing?” So, I cut it in half and roasted it, scooped out the insides, put them in the refrigerator and then waited for a week to find a recipe. I found this one and, honestly, the hardest part of the recipe was cutting the squash in half. (I’ve since read that you can use an ice pick or a skewer to poke holes in the butternut squash and then just roast it whole, which I’m going to try next time.)

Butternut Squash Casserole

1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar (I think I left this out)
salt and pepper to taste
1/4 cup crushed crackers (I used whole wheat Ritz)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Cut squash in half and discard seeds. Roast or boil squash until soft. Scoop out soft insides. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.