• Pine River

Port Wine Butternut Squash Casserole

Updated: Jan 26



INGREDIENTS

  • 2 C mashed, cooked butternut squash

  • ½ C chopped onion

  • ½ C mayonnaise

  • ½ C Pine River Port Wine Cheese Spread

  • ¼ C brown sugar

  • 1 egg


TOPPING

  • ½ C cracker crumbs

  • ¼ C chopped pecans

  • ¼ C sunflower seeds (roasted and salted)

  • ¼ C butter, melted


DIRECTIONS

Preheat oven to 350 degrees. Mix squash, onion, mayo, Pine River Port Wine cheese spread, brown sugar and egg in a casserole dish. Combine crackers, pecans and sunflower seeds in a bowl, sprinkle over squash mixture. Pour melted butter over crumb topping. Bake 45 min or until topping is browned.

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