Recipe courtesy of Paula Deen
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Browse Reviews By Keyword