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Continued: Recipes: Cheese straws, Winter Squash Casserole

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  • Last update: November 4, 2006 - 10:54 AM

Serves 8 to 10.

From "The Lee Bros. Southern Cookbook."

• 31/2lb. winter squash, such as butternut, kabocha or acorn, peeled and cut in1/4-inch-thick slices (about 6 c.)

• 5 tbsp. unsalted butter, plus more for the pan

• 1 tbsp. extra-virgin olive oil

• 2 large yellow onions, trimmed, peeled and chopped (about 3 c.)

• 1 c. whole or low-fat buttermilk

• 2 eggs, beaten

• 21/2tsp. minced fresh thyme

1/2c. bread crumbs, preferably homemade, toasted

3/4tsp. kosher salt

1/2tsp. freshly ground black pepper

1/4c. pumpkin seeds or pecans, toasted, divided

• 2 c. coarsely grated Cheddar cheese (about 8 oz.), divided


Preheat oven to 375 degrees. Butter a 9- by 13-inch baking dish or a 4-quart casserole.

Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set it aside.

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