"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brenda MacKay's Squash Recipe

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This recipe for Brenda MacKay's Squash, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Peatie
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 cups, peeled, seeded and cubed butternut squash
1 tsp olive oil
1-1/2 cups leeks, thinly sliced (2 large)
2 cups apple, peeled and cubed
1-1/2 T. brown sugar
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp black pepper
1/2 cup apple cider
2 slices white bread into coarse bread crumbs
3 T pine nuts toasted
1 T butter

Directions:
Directions:
Preheat oven to 400 F, coat 2 qt casserole with cover with cooking spray.
Steam squash approx 9 minutes or until tender
Saute leeks in oil until slightly browned, approx. 5 minutes.
Combine all but the last 3 ingredients, toss gently and spoon into 2 quart casserole and pour cider over all. Bake at 400 for 20 min.
Combine bread crumbs, nuts and butter. Sprinkle over squash mix and bake another 15 minutes.

Personal Notes:
Personal Notes:
Excellent and easy to prepare.

 

 

 

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