2 cups butternut squash, peeled, seeded and cubed
1⁄3 cup light mayonnaise
1⁄2 cup chopped onion
1 egg, lightly beaten
1 tablespoon brown sugar
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄3 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.