"The belly rules the mind."--Spanish Proverb

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.

Barbara Peatie
Added: Sunday, November 4, 2007


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

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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