I love butternut squash in the Winter. It’s not something my family grew up with, and I don’t go for the Winter squash with brown sugar and cinnamon, so I’ve routed out some fabulous savory squash recipes. Garlic, rosemary, and sage are a wonderful complement to the sweet orange flesh of the squash. This casserole is so fabulous that it can stand on its own as a vegetarian dinner.

Butternut squash casserole
Serves 8

2 lb butternut squash, 1" cubes
1 garlic clove, minced
1 t salt
2 T butter
2 eggs
½ c cracker crumbs
2/3 c onion, chopped
¼ c evaporated milk
1 c Cheddar cheese, shredded
2 T butter, melted

Preheat oven to 350°. Combine squash, garlic, onion, salt, and ½ c water; boil & simmer 20 minutes until squash is tender (can be done in microwave). Drain and mash with 2 T butter. Beat together eggs, milk, and beat into squash. Add all but 3 T cheese and ¼ c crumbs and melted butter to squash. Mix together. Mix together cheese, crumbs, melted butter and top casserole.

Bake in preheated 350° oven for 30-35 minutes.