Port Wine Butternut Squash Casserole

Sweet, cheesy, this Port Wine Butternut squash Casserole has something for everyone.
Port Wine Butternut Squash Casserole


  • 1/2 C cracker crumbs
  • 1/4 C chopped pecans
  • 1/4 C sunflower seeds (roasted and salted)
  • 1/4 butter, melted


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