Butternut Squash Bake

• 1 (3 lb) butternut squash, peeled and deseeded
• 4 tablespoons butter
• 1 cup reduced-fat sour cream
• 1/4 cup finely chopped onion
• 1/4 cup shredded parmesan cheese
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1/2 cup crushed buttery cracker, like Ritz

1. Preheat oven to 350. Grease/spray a casserole dish; set aside.
2. Cut the peeled, desseded squash into 2" pieces.
3. Steam/boil the squash or about 15 minutes or until soft.
4. Drain and shake off all excess water.
5. Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
6. Briskly stir in the beaten eggs.
7. Add the salt, allspice, and pepper. Stir well.
8. Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
9. Bake at 350 for 45 minutes.

butternut squash, butter, sour cream, onion, parmesan cheese, eggs, salt, ground allspice, pepper, buttery cracker

Taken from www.food.com/recipe/butternut-squash-bake-258076 (may not work)