| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Acorn or Butternut squash |
| 2 |
tb |
Butter |
| 2 |
tb |
Corn oil |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Madeira wine |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Chopped walnuts |
| 2 |
tb |
Melted butter |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
Peel, quarter, and seed squash. Cut into 1/4-inch slices. Saute in butter
and oil until lightly browned (2-3 minutes). Butter a 1-qt. baking dish.
Place half of squash in dish. Sprinkle with salt and pepper. Pour on half
of a mixture of the cream and madeira. Top with remaining squash and
season. Pour on remaining cream and madeira mixture. Combine bread crumbs
and nuts with melted butter and sprinkle on top. Bake at 325 degrees F for
45 minutes or until suqash is done.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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