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Baked Winter Squash with Garlic Herb Crust


2 medium acorn squash
2 medium butternut squash
2 medium baking potatoes
2 medium tomatoes
salt, to taste
1 teaspoon white pepper
1/2 cup chicken stock
1/2 cup heavy cream
2 small garlic cloves, finely chopped
1 teaspoon fresh horseradish, finely grated
1 teaspoon fresh thyme, finely chopped

GARLIC HERB CRUST:
1 1/2 cups fresh bread crumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped
1 teaspoon caraway seed, lightly crushed
1 tablespoon sesame seeds
2 teaspoons chives, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh mint, finely chopped
3 medium garlic cloves, finely chopped
lemon zest, from 2 lemons

ACORN and BUTTERNUT SQUASH:
Peel, halve, seed and cut crosswise in 1/8 inch thick slices.

POTATOES:
Peel, halve and cut crosswise into 1/8 inch thick slices.

TOMATOES:
Core and cut into 1/8 inch thick slices.

Finely grate zest from 2 lemons. Starting and ending with acorn squash, arrange squashes, potatoes and tomatoes in alternating layers in a greased 4-qt. casserole, lightly seasoning each layer with salt and pepper. Combine chicken stock, cream, garlic, horseradish and thyme in saucepan. Bring to a boil. Simmer until reduced by half and pour over squash. Cover and bake at 325 deg. for 45 minutes to 1 hour. Spread Garlic-Herb Crust evenly over surface of casserole. Bake uncovered 10-15 minutes more.

Serves 12.

GARLIC-HERB CRUST:
Toss together bread crumbs, cheese, parsley, caraway seeds, sesame seeds, thyme, chives, rosemary, mint, garlic and lemon zest.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.