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Squash-potato casserole.

Squash-Potato Casserole Bake shredded butternut squash with potato and eggs to make this slightly sweet golden vegetable casserole. It's delicious with roast chicken or pork, which can cook in the same oven. 1/2 cup (1/4 lb.) butter or margarine 2 eggs 1 clove garlic, pressed or minced 1/2 teaspoon salt 1/4 teaspon each dry thyme leaves and dry basil 1/8 teaspoon pepper About 1 pound butternut squash 2 medium-size russet potatoes 1 large onion, finely chopped 1/4 cup fine dry bread crumbs

Melt 1/3 cup of the butter; set aside remainder. In a large bowl, beat together eggs, garlic, salt, thyme, basil, pepper, and the melted butter.

Peel squash, cut it up, and remove and discard seeds. Shred squash to make about 1 quart. Peel and shred potatoes. Stir shredded squash, potato, onion, and bread crumbs into eggs. Spread squash mixture into a buttered 10-inch quiche or pie pan.

Bake, uncovered, in a 350 degrees oven until lightly browned, about 1 hour. Dot top with remaining butter. Makes 6 to 8 servings.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Woolman, Loretta
Date:Jan 1, 1984
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