Saturday, November 10, 2007

Squash Casserole from Sherry Reed

Sherry is the wife of my old boss from Memphis, Larry Reed. She is a great cook, and, although I don't see them much, I always think of Larry & Sherry when I cook one of her recipes.

300 oven

3-4 lbs squash, sliced
1 medium onion, sliced
2 bay leaves
dash thyme
couple of sprigs of fresh parsley

Cream Sauce:
2 tbl butter
4 tbl flour
2 cups milk,1/2 & 1/2, cream, or a combination
salt & pepper to taste

2 egg yolks, beaten
1 1/2 cups Gruyeres or sharp cheddar, grated
salt, pepper to taste
Worcestershire sauce
dash grated nutmeg
2 dashes cayenne

buttered bread crumbs

Boil squash w/ onion, bay leaf, parsley, & thyme until barely tender. Drain & discard bay leaf.
Place in a buttered, oven-proof casserole dish.

Make sauce by cooking butter in a sauce pan until melted, add the flour and cook at least 3 minutes. Add liquids slowly while stirring constantly. Bring back to the boil, reduce heat and add egg yolks, salt & peppers, and worcestershire, stirring constantly. Add 1 cup cheese, stirring.
Pour over squash, top with buttered bread crumbs and remaining cheese. Bake 35-40 minutes.

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