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Cheesy Mashed Butternut Squash Bake with Crispy Topping
Cheesy Mashed Butternut Squash Bake with Crispy Topping

Cheesy Mashed Butternut Squash Bake with Crispy Topping

3 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 35 Min Cook: 35 Min
Looking for a delicious side you can make ahead of time? Our Cheesy Mashed Butternut Squash Bake with Crispy Topping to the rescue! This recipe is sure to be a crowd pleaser!
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large butternut squash (3 lb./1.4 kg)
1 cup crisp rice cereal
1/3 cup chopped pecans
1/4 cup packed brown sugar
1/2 cup Philadelphia Creamy Cheddar Cream Cheese Product
1/3 cup KRAFT 100% Parmesan Aged Grated Cheese
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Step 1
Heat oven to 350ºF.
Step 2
Peel squash. Cut lengthwise in half; remove and discard seeds. Cut squash into 1-1/2-inch pieces; place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender. Meanwhile, combine cereal, nuts and sugar.
Step 3
Drain squash. Return to saucepan along with the cream cheese product and Parmesan. Mash until squash is desired consistency and ingredients are well blended.
Step 4
Spread squash mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with cereal mixture.
Step 5
Bake 30 to 35 min. or until squash mixture is heated through and topping is lightly browned.
Kraft Kitchen Tips!
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How to Select and Prepare the Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 lb. (900 g) and 3 lb. (1.4 g), this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavour. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibres, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
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Make Ahead
This satisfying side dish can be prepared ahead of time. Spread squash mixture onto bottom of prepared baking dish but do not top with cereal mixture. Refrigerate up to 24 hours. When ready to serve, sprinkle cereal topping over squash mixture, then bake in 350ºF oven 40 to 45 min. or until heated through.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
190
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 180 mg
8 %
Carbohydrate 27 g
Fibre 5 g
Sugars 11 g
Protein 5 g
Vitamin A
180 %
Vitamin C
40 %
Calcium
15 %
Iron
15 %
Servings
8 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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