| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”