| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 6 | servings | ||
INGREDIENTS
| 4 | c | Squash; peeled, seeded and cubed |
| 1 | lg | Onion; chopped |
| 1 1/2 | tb | Flour |
| 1/2 | c | Milk |
| 1/2 | Stick Butter; melted | |
| 1 | tb | Sherry; (up to 2) |
| 1/2 | ts | Worcestershire Sauce |
| 1/2 | ts | Salt |
| 1 | ds | Cayenne Pepper |
| 1/2 | c | Coarse Cracker Crumbs |
| 2 | tb | Butter |
| Paprika |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member Copeland, and it appears this cook also enjoys the feast of the Fall harvest. Today's squash casserole has a little zing to it. It goes very well with a roast beef or baked chicken main course. No particular variety of squash is required, but The Kitchen Staff recommends you use an Acorn or Butternut squash in your casserole. In a large saucepan over medium heat, cook squash and onion in small amount of water until tender. Drain. Add flour, milk, half-stick of butter, sherry, Worcestershire sauce, salt, and cayenne pepper. Mix well. Pour into a buttered 1 1/2 quart casserole dish. Top with cracker crumbs sautéed in 2 tablespoons butter. Sprinkle with paprika. Bake in 350-F degree oven until hot, about 30 minutes. Will freeze, covered. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Oct 26, 1998, converted by MM_Buster v2.0l.
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