Butternut squash almond gratin
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Butternut squash almond gratin
  Squash    Almonds  
Last updated 6/12/2012 1:11:39 AM. Recipe ID 39250. Report a problem with this recipe.
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      Title: Butternut squash almond gratin
 Categories: Almonds, Main dishes
      Yield: 6 Servings
 
      1    Butternut squash; (2 to 2
           -1/2 pounds)
    1/2 c  Lowfat milk
           Salt and pepper
      3 tb Butter
    2/3 c  Slivered almonds
    1/3 c  Sliced green onions
    1/4 ts Hot pepper sauce; or more
    2/3 c  Unseasoned dry bread crumbs
      1 ts Dried thyme
 
  Heat oven to 375 degrees. Halve squash vertically. Place cut sides
  down in shallow baking dish; add 1/4 inch water. Cover with aluminum
  foil. Bake about 45 minutes until thickest part of squash is just
  tender when pierced with pick. Scoop pulp from skin into bowl and
  break up into small chunks; mash lightly with back of spoon. Mix in
  milk and season with salt and pepper. Spoon in an even layer in
  shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick
  skillet over medium heat; add almonds. Cook and stir 3 to 4 minutes
  until almonds are lightly browned. Mix in onions and pepper sauce;
  cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2
  minutes. Cover squash with almond mixture in an even layer. Bake in
  center of oven 20 to 25 minutes until squash is heated through and
  almond mixture is browned and crisp.
  
  Servings: 4 to 6
  




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Recipe ID 39250 (Apr 03, 2005)

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