Winter Squash
Scalloped Buttercup Squash & Potatoes
3 cups buttercup squash, peeled and cut in chunks
2 cups potatoes
1/3 cups onion, chopped
½ cup cooked ham or Canadian bacon, chopped
¼ cup all purpose flour
1 tablespoon parsley, chopped
1 tablespoon salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
1 1/3 cups light cream or milk
2 tablespoon butter or margarine
Place half of the squash and potatoes in a greased 1½-quart casserole dish. Sprinkle on half the onion and ham or bacon. In a shaker jar, stir together flour, parsley, salt, pepper and nutmeg. Add cream or milk; shake well to blend. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake in oven at 350 degrees F. for about 45 minutes. Uncover, bake another 10 to 15 minutes till vegetables are tender.
From www.superior-sales.com.