Port Wine Butternut Squash Casserole

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

• 2 C mashed, cooked butternut squash
• 1/2 C chopped onion
• 1/2 C mayonnaise
• 1/2 C Pine River Wine Cheese Spread
• 1/4 C brown sugar
• 1 egg

Topping:

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

Directions:

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