Posh Squash

Posh Squash

27 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
CVERNSMITH
Recipe by  CVERNSMITH

“This is my mother-in-law's recipe and it is great!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Butter and flour one 8x12 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot of lightly salted water, boil squash and onion until tender. Drain well.
  3. In a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. Place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.

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Reviews (27)

Rate This Recipe
Suzy Sivley
14

Suzy Sivley

I wasn't quite sure when I was making this what the texture was supposed to be like. I used one butternut and one accorn squash, sliced them and removed the seeds, then peeled, cubed, and boiled the pieces along with the onions. Once they were good and soft, I smooshed them with the mixer, along with the rest of the ingredients. Topped with the bread crumbs and baked. I got lots and lots of compliments on it.

Amanda
9

Amanda

I cooked this recipe for my parents, grandmother, brother, and my niece and nephew. They all loved it! It was extremely easy to make and even the kids wanted seconds. I added garlic and a little bit of sour cream, and I used Italian breadcrumbs. This will be a summer favorite.

LEGENTRY
8

LEGENTRY

This was a great recipe. It was delicious and easy to make. The thing I liked most is that it didn't taste like the usual squash casseroles that you use cream soups in. It has a very unique, light taste. My husband loved it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Autumn Squash Casserole

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Amazing Butternut Squash