This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 small butternut squash (4-1/2 lb./2 kg), unpeeled
1 head garlic
1/2 tsp. olive oil
1/4 cup non-hydrogenated margarine
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Heat oven to 375ºF.
Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.
Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.
Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and margarine; beat with mixer until blended. Spoon into 6-cup microwaveable dish.
Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Kraft Kitchen Tips!
Recipe can be made ahead of time. Prepare as directed, except do not microwave or top with cheese. Refrigerate up to 24 hours. Remove from refrigerator about 40 min. before serving. Let stand at room temperature 30 min. Cover with paper towel. Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Oven Only Method
Omit microwave directions. Assemble recipe as directed; cover with foil. Bake in 375ºF oven 45 min. or until heated through, stirring after 25 min. Top with cheese; bake 10 min. or until melted.
How to Test Squash for Doneness
To check to see if the squash is done, insert tip of sharp knife into squash - it should easily pierce the squash. If squash is not done, return it to the oven and continue to bake until tender.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 135 mg
Carbohydrate 19 g
Fibre 5 g
Sugars 3 g
Protein 4 g
10 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.