Path: swen.emba.uvm.edu!attmtf!attbtf!ip.att.net!wn3feed!135.173.83.25!wn4feed!worldnet.att.net!208.134.241.18!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Lynn Z. Schaeffer" Newsgroups: rec.food.recipes Subject: Squash Casserole with Applesauc Followup-To: rec.food.cooking Date: 4 Dec 1998 07:37:22 -0700 Organization: execpc.com Lines: 49 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199812030428.WAA02912@mailgw02.execpc.com> Reply-To: "Lynn Z. Schaeffer" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:29878 This is a lovely, creamy yellow-orange squash casserole! This makes a light but rich casserole with a blend of nutty, spicy, sweet, creamy flavors. A friend of ours says "This jumps all over my tongue!" It has become a staple at our Thanksgiving table. * Exported from MasterCook Mac * Squash Casserole with Applesauce Recipe By : Applehood and Motherpie Serving Size : 8 Preparation Time :1:00 Categories : Vegetables Make-Ahead Dishes Vegetarian Casseroles Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups applesauce 1/4 cup brown sugar 1/2 teaspoon salt 1/2 cup heavy cream 1 1/4 cups butternut squash -- cooked and mashed 1/4 teaspoon nutmeg 6 tablespoons butter -- melted 2 eggs -- beaten 1/2 cup soft white bread crumbs 1/2 cup slivered almonds Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter, and eggs. Place in buttered, shallow, 1 1/2 qt. casserole. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almonds. Sprinkle over squash. (This can be made a day ahead of time up to this point. Refrigerate or freeze until ready to bake.) Bake uncovered at 375 degrees F for 35 minutes. (If casserole is frozen, bake for 60 minutes instead of 35 minutes.) - - - - - - - - - - - - - - - - - - Per serving: 275 Calories; 19g Fat (60% calories from fat); 4g Protein; 25g Carbohydrate; 89mg Cholesterol; 259mg Sodium ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.