Scalloped Squash Recipe
Ingredients
| 1 1/2 pounds yellow crook-neck squash | ||
| 2 tablespoons acceptable margarine | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| 2/3 cup homemade Chicken Broth or commercial low-sodium variety | ||
| Salt | 1/4 Teaspoon | |
| Basil | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Marjoram | 1 Teaspoon | |
| Croutons | 2 1/3 Cup (16 tbs), seasoned | |
| Snipped chives | 1/4 Cup (16 tbs) | |
Directions
Scrub, trim and slice squash.
Set aside.
Melt margarine in a large saucepan over medium-high heat.
Add onion and saute until translucent.
Add squash, broth, salt and herbs.
Reduce heat to medium.
Cover and cook 10 minutes, or until squash is tender.
Place croutons in a plastic bag and crush with mallet or rolling pin.
Add to squash mixture.
If mixture is too dry, add a small amount of hot water.
Stir in chives and serve.
Set aside.
Melt margarine in a large saucepan over medium-high heat.
Add onion and saute until translucent.
Add squash, broth, salt and herbs.
Reduce heat to medium.
Cover and cook 10 minutes, or until squash is tender.
Place croutons in a plastic bag and crush with mallet or rolling pin.
Add to squash mixture.
If mixture is too dry, add a small amount of hot water.
Stir in chives and serve.
Chef
