1 butternut squash, peeled, seeded and cubed
1/2 cup fat-free plain Greek yogurt
1/2 cup finely chopped onion
2 egg whites, lightly beaten
1 tsp brown sugar
Salt and pepper to taste
1/4 cup crushed whole grain
2 TBS grated Parmesan cheese
1 TBS reduced fat butter, melted
Preheat oven to 350º. Crush crackers and set aside. In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. In a large bowl, mash the softened squash. Mix in the sour cream, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2-quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45
minutes, until the topping is lightly brown.