Port Wine Butternut Squash Casserole

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.