Recipe for Baked Winter Squash with Garlic-Herb Crust 
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Yield:
6
Ingredients:
Amount Ingredient
garlic-herb crust ----------------
1/2 cup fresh bread crumbs
1/4 cup grated parmesan cheese
2 tbl finely chopped fresh parsley
1 tbl caraway seeds, lightly crushed
1 tbl sesame seeds
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh chives
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh mint
3 med garlic cloves, finely chopped
finely grated zest of 2 lemons
winter squash casserole
2 med acorn squash
2 med butternut squash
2 med baking potatoes
2 med tomatoes
1/2 tsp salt
1/2 tsp white pepper
1 cup chicken stock
1 cup heavy cream
2 sm garlic cloves, finely chopped
1 tsp finely grated fresh horseradish
Instructions:
Instructions: Peel, halve, and seed the acorn squash and cut them crosswise into 1/8-inch-thick slices. Set aside.

Peel, halve, and seed the butternut squash and cut them crosswise into 1/8-inch-thick slices. Set aside.

Peel and halve the potatoes and cut them into 1/8-inch-thick slices. Set aside.

Core the tomatoes and cut them into 1/8-inch-thick slices. Set aside.

Toss together all the ingredients listed under Garlic-Herb Crust and reserve.

Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.

Starting and ending with acorn squash, arrange the squashes, potatoes, and tomatoes in alternating layers in the casserole, lightly seasoning each layer with salt and pepper.

In a medium saucepan, gently simmer the chicken stock, cream, garlic, horseradish, and thyme for 5 minutes. Pour over the squash.

Bake the casserole, covered, for 30 minutes. Then spread the crust evenly over the surface of the casserole. Bake, uncovered, for 30 minutes more. This recipe serves 6 to 8.

by Norman Kolpas with George Maheffey

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