- 2 acorn squash or 1 butternut squash, approximately 1 1/4 pounds (enough to make 3 cups of 1/4-inch-thick slices)
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup heavy cream
- ¼ cup Madeira
- Salt and freshly ground black pepper to taste
- ½ cup bread crumbs
- ½ cup walnuts or pecans, coarsely chopped
- 2 tablespoons melted butter
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
390 calories; 33 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 74 milligrams cholesterol; 85 milligrams sodium
- Peel, quarter and seed squash. Cut into 1/4-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.
- Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.
- In bowl combine cream and Madeira and pour half this mixture over the squash in the dish. Top with remaining squash; season and pour on remaining cream mixture.
- Combine bread crumbs and nuts with melted butter and sprinkle over the top.
- Bake at 325 degrees for 45 minutes, or until squash is tender.
- To prepare ahead, refrigerate after casserole is complete. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.