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Scalloped Squash And Potatoes With Herbal Crumb Topping

Make Scalloped Squash And Potatoes With Herbal Crumb Topping at home with Vegetable Cooking Spray, Buttercup Squash And Cut In Inch Chunks, Russet Potatoes And Cut Into Inch Chunks, Red Onion, and Bacos Lf Sauce. Ready in about 35 min, it serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Vegetable Cooking Spray
• 3 cup
• 2 cup
• 1/3 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1/3 tsp
• 1 tbsp
• 1 1/2 cup
• 1 tbsp
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1 slice
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Place half of the squash and potatoes in a sprayed 1 1/2-quart casserole dish.

2. 2

   Sprinkle on half the onion and all the bacos.

3. 3

   In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper, mace or nutmeg and butterbuds.

4. 4

   Add 1 cup of the milk; shake well to blend.

5. 5

   Add the olive oil and shake again.

6. 6

   Pour half the mixture over vegetables.

7. 7

   Add the rest of the milk and the ricotta cheese to the shaker jar.

8. 8

   Stir well and then shake to combine.

9. 9

   Add the last of the potatoes and squash and onions to the casserole.

10. 10

    Add the remaining milk mixture.

11. 11

    Cover and microwave on high for 5 to 8 minutes.

12. 12

    Stir then rotate the casserole.

13. 13

    Continue cooking another 5 to 7 minutes or until bubbly.

14. 14

    The potatoes should be fork tender but not soft.

15. 15

    Remove and stir gently.

16. 16

    Add additional liquid if the sauce is too dry: up to 1/4-cup.

17. 17

    Meanwhile, preheat the oven to 375F.

18. 18

    Add marjoram and pulse to combine.

19. 19

    Add the chilled whipped margarine in pieces and pulse to combine.

20. 20

    Spread the crumbs on top of the casserole and put into the preheated oven, uncovered, for at least 10 minutes till vegetables are tender and accompaniments are ready.

21. 21

    Serve hot.

22. 22

    BUTTERCUP squash resembles the kabocha; squat and sweet and orange.

23. 23

    Skin is usually tough and covers a thin layer of still-green pulp.

24. 24

    Easy to remove with a Swiss peeler (the slingshot).

25. 25

    Excellent roasted or cut up into savory dishes.