Title: Squash Casserole
Categories: None
Yield: 6 servings

4 c Squash; peeled, seeded and
-cubed
1 lg Onion; chopped
1 1/2 tb Flour
1/2 c Milk
1/2 Stick Butter; melted
1 tb Sherry; (up to 2)
1/2 ts Worcestershire Sauce
1/2 ts Salt
1 ds Cayenne Pepper
1/2 c Coarse Cracker Crumbs
2 tb Butter
Paprika

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today's offering is from Recipe-a-Day member Copeland, and it
appears this cook also enjoys the feast of the Fall harvest.

Today's squash casserole has a little zing to it. It goes very well with a
roast beef or baked chicken main course. No particular variety of squash is
required, but The Kitchen Staff recommends you use an Acorn or Butternut
squash in your casserole.

In a large saucepan over medium heat, cook squash and onion in small amount
of water until tender. Drain.

Add flour, milk, half-stick of butter, sherry, Worcestershire sauce, salt,
and cayenne pepper. Mix well.

Pour into a buttered 1 1/2 quart casserole dish. Top with cracker crumbs
sautéed in 2 tablespoons butter. Sprinkle with paprika. Bake in 350-F
degree oven until hot, about 30 minutes. Will freeze, covered.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Oct 26, 1998, converted by MM_Buster
v2.0l.