This breakfast with few carbs is quick and simple. This delicious breakfast contains a lot of protein and fiber. While you make the filling, take the tortillas out of the refrigerator so they can warm up.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups mashed, cooked butternut squash
- ½ cup chopped onion
- ½ cup mayonnaise
- ½ cup shredded Cheddar cheese
- ¼ cup white sugar
- 1 egg
- ½ cup cracker crumbs
- ¼ cup chopped pecans
- ¼ cup sunflower seeds
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
- Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
- Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 176 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and perfect to prepare ahead of time for larger gatherings. Served it for our family Christmas dinner and it was well received! The only thing I left out of the recipe was the sunflower seeds
Wow…i wanted to make something instead of sweet potatoes for Easter and I found this recipe. I gave it a test run a few days before and it was amazing. Everyone who had it agreed! Have made twice now. Didn’t change anything other than using pine with the pecans since I had them on hand. Thanks for the awesome recipe1
substituted tofu for the egg, used both pecans and walnuts, added green beans
This was impressive. It really messes with your mind though. I kept thinking it was sweet like sweet potato casserole but when you try it it’s more like a cheesy potato casserole. Once I got my mind wrapped around it I really liked it! My changes to the recipe we’re to use the low fat version of mayonnaise and eggs (aka egg whites). I will be making this again. I may grind the crackers and nuts a little finer to resemble crumbs instead of the pecan topping on sweet potato casserole. thanks for sharing!
This recipe has become our family favourite. My family now requests it for all of our get togethers. I would suggest doing the recipe if you want to make a 9 x 13″ pan. if you make the recipe as written, then I would use an 8 x 8″ pan. This recipe can easily be made gluten free by using gluten free bread crumbs or crushed potato chips.
I made this with half the butter, half the sugar, and olive oil mayo which cut the calories significantly without sacrificing any of the diverse flavors in this dish. A great meal for my vegetarian family – even my 4th grader liked it.
Followed recipe exactly. It was so smooth and creamy, Everyone loved it. Such a nice change from the sweet potato casserole I usually make.
Made this today for Easter dinner, it was very bland. Not bad, just very bland, family was not impressed so I bought most of it home.
This is a great recipe. I modified it, only because I didn’t have sunflower seeds. So I used twice as many pecans. My husband said he could’ve had it as a main course. Oh, I also used a whole butternut squash which was more than 2 cups.
Delicious! My whole family loved it!
I didn’t measure the squash very closely and doubled the pecans. The 1/2 cup butter was more than needed but it certainly tasted great. I will make this again and double it for my 9 x 12 pan as this recipe is for a smaller 8 x 8 dish.
i made this to go with pork chops. i did not add the sugar called for and used bread crumbs for the topping instead of crackers.
Still a favorite all these years since I first posted this, and went on to become a certified Chef. Sweet onions are definately better. For those that believe this is too rich…the mayo is simply made with soy or vegetable oil and it repalces the butter you might normally see in a recipe, but with the vinegar in it it adds a differrent flavor. And yes, when I make ithis recipe as a diabetic, I substitute a sugar free alternative and it still tastes fabulous and so easy to tweak!
I followed recipe to a tee. I peeled and cubed squash, Then steamed it in the microwave for about 10 minutes. I used a hand potato masher and mashed it coarsely. This is a awesome savory dish. Definitely a keeper and can’t wait to make it again for my guest.
Added 1/2 the sugar called for and added a few drops Stevia. Also used bread crumbs instead of crackers and it worked out fine.
We found this to be way too rich, even after doubling the squash. If I were to make it again I’d probably still double the squash and also halve the mayonnaise and omit the sugar. The topping was very good though. The only change I made to that was swapping the sunflower seeds for chopped pumpkin seeds.
My mother made this for my wedding and so many people requested this recipe, even my mother in law! It’s now my go to dish for the holidays. Last time I made this I forgot to buy sunflower seeds which I thought was always my favorite part.. It was just as good without! I always precook the squash and mash it before combining it with the other ingredients.
I made this for thanksgiving my family loved it but I hate mayo and onion so I cut out the onion and used sour cream it was also a tiny bit too sweet so I only used half of the sugar
Good, but a little too rich. Adding more squash helped.
Made this dish for Thanksgiving this year with 95% enjoyment! !! Definitely a keeper of a receipe!
Delicious! So good I had two servings of leftovers for brunch today – cold. I may even like it better than when it was hot. I did not have sunflower seeds and used a bit less sugar. I used Ritz Crackers. It came out very good looking and I would be proud to take it / serve it anywhere anytime. See my photo with the red potholders – fresh out of the oven. I am a beginner cook, age 70 lol, and this is the dish I am most proud of so far.