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Winter Squash with Madeira

February 16th, 2011 by Pamela Murski

Winter Squash, hardly and long lasting in winter, is a comfort food for those cold winter days when you think Spring is  a long way away……this rich and hearty dish is belly satisfying!  Roasting in the oven (as shown below) or pan frying intensifies the sugars in the squash giving it an added dimension in flavor!  Winter squash of all kinds  can be found on our table through out the season.

Roasted Butternut Squash

1-1/4 lbs. acorn or butternut squash

2 tbsp. butter
2 tbsp. corn oil
1 cup heavy cream
1/4 cup Madeira wine
salt and pepper, to taste
1/2 cup chopped walnuts
2 tbsp. melted butter
1/2 cup dry breadcrumbs

Peel, quarter and seed squash. Cut into 1/4-inch slices. Saute in butter and oil until lightly browned, 2–3 minutes

Butter a 1-qt. baking dish. Place half of squash in dish. Sprinkle with salt and pepper. Pour on half of a mixture of the cream and Madeira. Top with remaining squash and season.  Pour on remaining cream and Madeira mixture.
Combine breadcrumbs and nuts with melted butter and sprinkle on top.  Bake at 325 degrees for 45 minutes or until squash is done.

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