We grow butternut squash every year, and the harvest is over. As usual, I look for new and interesting ways to cook it. If you’ve never tried butternut squash, this is the recipe to start with! Cheddar Ranch Squash Casserole is absolutely scrumptious, and perfect for special occasions.
If you need some help picking out butternut squash, Taste of Home has some good information. In addition, one thing I do is pick a squash with the smallest bulbous area. The straighter the sides of the squash are, the less seeds, and the more actual squash.
Cheddar Ranch Squash Casserole
Ingredients
- 1-1/2 lbs butternut squash
- 2-3 TBSP (McCormick®️) ranch seasoning
- 1 egg, beaten
- 2/3 c grated cheddar cheese
- 1/3 c mayonnaise
- Crumbled buttery crackers
- Melted butter
Instructions
- Heat oven to 375.
- Halve butternut squash, remove seeds, and place on baking sheet, cut sides up. Season with all purpose seasoning. Bake about 45 minutes until soft and easily pierced with a fork. Remove from oven, and let cool slightly. Scoop all the squash out of the skin and place in a bowl.
- Lower oven to 325.
- Combine squash with next 4 ingredients. Place in a greased casserole dish, and top with cracker crumbs. Drizzle with melted butter.
- Bake for 30 minutes.