Recipe for Scalloped Squash and Potatoes with Herbal Crumb Topping 
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Yield:
4
Ingredients:
Amount Ingredient
vegetable cooking spray
3 cup Buttercup Squash peeled and seeded
and cut in 3/4-inch chunks
2 cup Russet Potatoes peeled
and cut into 3/4-inch chunks
1/3 cup red onion finely chopped
1 tbl Bacos LF
----------------- Sauce ----------------
2 tbl all-purpose flour
1 tbl cornstarch
1 tbl chopped fresh parsley
1 tsp salt substitute
1/4 tsp pepper
1/3 tsp ground mace
or less nutmeg
1 tbl butter buds
1/2 cup skim milk divided
1 tbl light olive oil mildest flavor
2 tbl lowfat ricotta cheese
1/4 cup vegetable broth or skim milk if needed
----------------- TOPPING ----------------
1/4 cup walnut pieces, optional toasted and crushed
1 slc cracked-wheat bread torn
1/2 tsp dried marjoram
Instructions:
Instructions: Start the meal in the microwave and finish baking in the oven.

Place half of the squash and potatoes in a sprayed 1 1/2-quart casserole dish. Sprinkle on half the onion and all the bacos.

In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper, mace or nutmeg and butterbuds. Add 1 cup of the milk; shake well to blend. Add the olive oil and shake again. Pour half the mixture over vegetables. Add the rest of the milk and the ricotta cheese to the shaker jar. Stir well and then shake to combine.

Add the last of the potatoes and squash and onions to the casserole. Add the remaining milk mixture. Cover and microwave on high for 5 to 8 minutes. Stir then rotate the casserole. Continue cooking another 5 to 7 minutes or until bubbly. The potatoes should be fork tender but not soft.

Remove and stir gently. Add additional liquid if the sauce is too dry: up to 1/4-cup.

Meanwhile, preheat the oven to 375F. Crumb the pieces of walnut and bread in a blender or processor. Add marjoram and pulse to combine. Add the chilled whipped margarine in pieces and pulse to combine. Spread the crumbs on top of the casserole and put into the preheated oven, uncovered, for at least 10 minutes till vegetables are tender and accompaniments are ready. Serve hot.

Tested by Pat and Bob 10/11/98(Sun) - and beckoning aroma. While the topping was browning in the oven we prepared the salad and the side dish. (See menu). Based on an idea from

BUTTERCUP squash resembles the kabocha; squat and sweet and orange. Skin is usually tough and covers a thin layer of still-green pulp. Easy to remove with a Swiss peeler (the slingshot). Excellent roasted or cut up into savory dishes.

NOTES : MENU: Whole cranberries (canned sauce) mixed with chopped slices of plum (peel still on) and a splash of fresh orange juice (or try raspberry vinaigrette); spoon this on romaine lettuce leaves.

Steamed or microwaved broccoli; add Chinese pea pods during the last 3 minutes. Dessert was served later: Frozen vanilla yogurt topped with chopped Almond Joy candy bar, well chilled. It was one of those one nut portions we hand out at Halloween. Mostly vegetables: but it would go well with one of those deli rotisserie chickens.

It would be easy to make this vegetarian. Microwave made it fast.

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