Lousiana Style Squash=032210

Lousiana Style Squash

2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika

In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.

Split squash into quarters and boilin in salted water until tender (20-30 minutes). Remove skin and mash.

Soak bread in water enough to cover for a few minutes; squeeze moisture out.

Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.

Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.

Bake at 400°F for 20-25 minutes, or until top is browned.

Serves 4.

Butternut Squash

3 c. mashed, cooked butternut squash, drained
1/2 c. white sugar
1/4 c. butter, melted
8 oz. can crushed pineapple, with juice
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/3 c. chopped walnuts or pecans

Preheat oven to 325°. Butter a 2-quart casserole dish and set aside.

Stir together butternut squash, sugars, melted butter, pineapple, cinnamon, vanilla, and nutmeg.

Mix well and pour into casserole dish.

Sprinkle with chopped nuts and bake for 40-45 minutes.

Serves 4-6 as a side dish.