Cheesy winter squash bake

    1 hour 10 min

    A deliciously creamy and cheesy side dish. Winter squash and onions are tossed in eggs, mayonnaise, green pepper, cheese and breadcrumbs and baked until golden. It's particularly delicious with roast meat.

    37 people made this

    Serves: 6 

    • 900g winter squash, peeled, seeded and cut into chunks
    • 2 eggs, beaten
    • 175ml mayonnaise
    • 1 small onion
    • 4 tablespoons chopped green pepper
    • 80g grated Parmesan cheese
    • 55g breadcrumbs

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Butter and flour one 20x30cm or similar sized baking tin. Preheat oven to 180 C / Gas 4.
    2. In a pot of lightly salted water, boil squash and onion until tender. Drain well.
    3. In a mixing bowl, combine squash, eggs, mayonnaise, onion, pepper and cheese. Place into baking tins, sprinkle with breadcrumbs, bake for 30 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    I wasn't quite sure when I was making this what the texture was supposed to be like. I used one butternut and one accorn squash, sliced them and removed the seeds, then peeled, cubed, and boiled the pieces along with the onions. Once they were good and soft, I smooshed them with the mixer, along with the rest of the ingredients. Topped with the bread crumbs and baked. I got lots and lots of compliments on it.  -  28 Nov 2005  (Review from Allrecipes US | Canada)


    I cooked this recipe for my parents, grandmother, brother, and my niece and nephew. They all loved it! It was extremely easy to make and even the kids wanted seconds. I added garlic and a little bit of sour cream, and I used Italian breadcrumbs. This will be a summer favorite.  -  09 Aug 2006  (Review from Allrecipes US | Canada)


    This was a great recipe. It was delicious and easy to make. The thing I liked most is that it didn't taste like the usual squash casseroles that you use cream soups in. It has a very unique, light taste. My husband loved it.  -  12 Jul 2000  (Review from Allrecipes US | Canada)