Title: Winter Squash with Madeira
Categories: Vegetable
Yield: 6 Servings

1	lg	Butternut squash; (3 cups of 1/4"
		; slices
2	tb	Butter
2	tb	Vegetable oil
1	c	Cream
1/4	c	Madeira
		Salt & freshly ground pepper to taste
1/2	c	Bread crumbs
1/2	c	Walnuts or pecans; coarsely chopped
2	tb	Melted butter

Peel, quarter and seed squash. Cut into 1/4" thick slices, saut‚ in butter and oil until lightly browned, about 2-3 minutes. Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper. In a bowl combine cream and Madeira and pour half the mixture over the squash in the dish. Top with remaining squash, season, and pour the remaining cream mixture over. Combine the bread crumbs and nuts with the melted butter and sprinkle over top. Bake in preheated 325 degree oven for 45 minutes or until squash is tender. To prepare ahead, refrigerate after casserole is complete, do not bake. To serve, allow to sit at room temperature for about 30 minutes and then bake in 325 degree oven for 55-60 minutes.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: New York Times 11/18/81

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