Cook butternut squash cubes until soft. While they’re cooking, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease 15 individual muffin cups.

Drain butternut squash well. Mash with a potato masher, so they don’t get too mushy. Add mayonnaise, scallions, egg, honey, and salt and pepper. Mix together well.

Using a 1/3-cup measuring cup, scoop out mixture and place in prepared muffin cups.

Place crackers in a large ziplock bag. Using a meat hammer, crush the crackers into crumbs.

Add salt, onion powder, and olive oil to bag. Mix well.

Sprinkle the kugelettes with the crumb mixture.

Place in the oven and bake for 25–30 minutes, or until done. If crumbs brown too quickly, cover with parchment paper for the last 10 minutes. These freeze well.