Scalloped squash and potatoes with herbal crumb topping

4 servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
3 cups Buttercup Squash; peeled and seeded and cut in 3/4-inch chunks
2 cups Russet Potatoes; peeled and cut into 3/4-inch chunks
⅓ cup Red onion; finely chopped
1 tablespoon Bacos® LF
2 tablespoons All-purpose flour
1 tablespoon Cornstarch
1 tablespoon Chopped fresh parsley
1 teaspoon Salt substitute
¼ teaspoon Pepper
⅓ teaspoon Ground mace; or less nutmeg
1 tablespoon Butter buds®
1½ cup Skim milk; divided
1 tablespoon Light olive oil; mildest flavor
2 tablespoons Lowfat ricotta cheese
¼ cup Vegetable broth or skim milk; if needed
¼ cup Walnut pieces; optional; toasted and crushed
1 slice Cracked-wheat bread; torn
½ teaspoon Dried marjoram
1 tablespoon Whipped diet spread; cold

Directions

SAUCE

TOPPING

Start the meal in the microwave and finish baking in the oven.

Place half of the squash and potatoes in a sprayed 1½-quart casserole dish. Sprinkle on half the onion and all the bacos.

In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper, mace or nutmeg and butterbuds. Add 1 cup of the milk; shake well to blend.

Add the olive oil and shake again. Pour half the mixture over vegetables.

Add the rest of the milk and the ricotta cheese to the shaker jar. Stir well and then shake to combine. Add the last of the potatoes and spash and onions to the casserole. Add the remaining milk mixture. Cover and microwave on high for 5 to 8 minutes.

Stir then rotate the casserole. Continue cooking another 5 to 7 minutes or until bubbly. The potatoes should be fork tender but not soft. Remove and stir gently. Add additional liquid if the sauce is too dry: up to ¼-cup.

Meanwhile, preheat the oven to 375F. Crumb the pieces of walnut and bread in a blender or processor. Add marjoram and pulse to combine. Add the chilled whipped margarine in pieces and pulse to combine. Spread the crumbs on top of the casserole and put into the preheated oven, uncovered, for at least 10 minutes till vegetables are tender and accompaniments are ready.

Serve hot.

Tested by Pat and Bob 10/11/98(Sun) - [Per serving Calories 230; Fat 7G (27%cff); Cholesterol 6mg; Sodium 520mg; POTASIUM 1485MG] Excellent flavor and beckoning aroma. While the topping was browning in the oven we prepared the salad and the side dish. (See menu). Based on an idea from

BUTTERCUP squash resembles the kabocha; squat and sweet and orange. Skin is usually tough and covers a thin layer of still-green pulp. Easy to remove with a Swiss peeler (the slingshot). Excellent roasted or cut up into savory dishes.

NOTES : MENU: Whole cranberries (canned sauce) mixed with chopped slices of plum (peel still on) and a splash of fresh orange juice (or try raspberry vinaigrette); spoon this on romaine lettuce leaves. Steamed or microwaved broccoli; add Chinese pea pods during the last 3 minutes. Dessert was served later: Frozen vanilla yogurt topped with chopped Almond Joy candy bar, well chilled. It was one of those one nut portions we hand out at Halloween. Mostly vegetables: but it would go well with one of those deli rotisseri chickens.

Recipe by: Hanneman Oct 1998

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 11, 1998, converted by MM_Buster v2.0l.

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