Crunchy Squash Bake Recipe
Ingredients
| 2 lb. small yellow squash | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Dash | |
| Butter | 2 Tablespoon | |
| Onion | 1 Small, grated | |
| Heavy cream | 1 Cup (16 tbs) | |
| 1 c. Spanish peanuts | ||
| 8 slices crisp bacon, crumbled | ||
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 350 degrees.
Cook squash in small amount of salted boiling water until tender and water has evaporated.
Mash squash.
Add salt, pepper, butter, onion and cream, mixing well.
Spoon into greased shallow 9-inch baking dish.
Bake for 50 minutes.
Sprinkle with peanuts, bacon and crumbs.
Bake for 5 minutes longer or until top is browned.
Cook squash in small amount of salted boiling water until tender and water has evaporated.
Mash squash.
Add salt, pepper, butter, onion and cream, mixing well.
Spoon into greased shallow 9-inch baking dish.
Bake for 50 minutes.
Sprinkle with peanuts, bacon and crumbs.
Bake for 5 minutes longer or until top is browned.
Chef
