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Butternut Squash


Serving Size: 6


2 cups butternut squash, peeled, seeded and cubed

13 cup light mayonnaise

12 cup chopped onion

1 egg, lightly beaten

1 tablespoon brown sugar

14 teaspoon salt

14 teaspoon pepper

13 cup low-sodium saltine crackers, crushed

3 tablespoons grated Parmesan cheese

1 tablespoon light margarine, melted


Preheat oven to 350F degrees.

In a large pot, bring squash to a boil. Simmer until squash is soft. Drain water from the squash.

In a large bowl, mash the softened squash. Mix in mayonnaise, onion, beaten egg, brown sugar, salt and pepper. Pour into a 2-quart baking dish.

Mix together crackers, parmesan cheese and margarine. Sprinkle over squash.

Bake for 40 minutes. Serve warm.

Nutritional information per serving:
155 calories 7g fat 42mg cholesterol 322mg sodium 4g protein 21g carbohydrate 1g fiber Exchanges: 1 grain, 12 lean meat, 1 fat, 12 other carbohydrates

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767