Tuesday, November 2, 2010
1 1/2 T. unsalted butter
1/2 cup fresh bread crumbs (or not fresh)
1/3 cup fresh grated parmesan cheese (or not fresh)
3 lbs. (about 5 cups) peeled and cut in 3/4 inch cubes
2 cloves garlic, minced (I thought this was too much garlic. Maybe just 1 clove)
2 T. unsalted butter, melted
1 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup half and half
Melt butter in small saute pan, add bread crumbs and toast them, stirring until golden brown 4-5 minutes. Remove from heat and let cool. Toss in a small bowl with parmesan cheese. Set aside. Heat oven to 375* Butter a 9x13 inch baking dish. Put squash in a large bowl. Stir in garlic, butter, flour, salt, and pepper. Spoon mixture into prepared dish and pour half and half on top. Cover with aluminum foil and bake for 30 minutes. Remove from oven and sprinkle with parmesan bread crumbs. Return to oven uncovered for 15-20 minutes more until golden brown and crisp.
Remove from oven and serve. This can also be made ahead of time and reheated just before serving. Makes 4-6 side dish servings.