Butternut Squash Casserole

Ever since I brought this recipe home from college it has become a staple at our Thanksgiving and Christmas dinners. Everyone in my family loves it - they even make it when I'm not there.

Ingredients:

1 butternut squash, peeled, seeded, and cubed

1/2 C mayonaisse

1/2 C finely chopped onion

1 egg, lightly beaten

1 tsp sugar

salt and pepper to taste

1/4 C crushed Ritz crackers (I usually end up using more to cover the entire dish)

2 T grated Parmesan cheese

1 T melted butter (maybe more depending on how many crackers you use)

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes...until it is tender. Drain, place in a large bowl, and mash. In another bowl combine the mayo, onion, egg, sugar, and salt and pepper. Add to squash and mix well. Put in a greased baking dish (size will depend on how much squash you have). Combine the crackers, butter, and cheese. Sprinkle on top of the casserole. Bake, uncovered, at 350 for 30-40 minutes.