From Paulette Vickery's Recipe Collection

Harvest Squash Casserole

vegetables

1 1/4 cup butternut squash, mashed
2 cup apple sauce
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1/4 teaspoon nutmeg
1 each stick butter, melted
2 each eggs, beaten
1/2 cup soft white bread crumbs
1/2 cup slivered almonds

In large bowl, combine cooked and mashed squash, apple sauce, brown sugar, salt, cream, nutmeg, one half stick melted butter, and eggs. Pour into a greased, 1-1/2 quart casserole dish. In medium bowl, combine bread crumbs, remaining melted butter, and almonds. Sprinkle over squash mixture in casserole dish. Bake uncovered, at 375 degrees, 35 minutes.

Yield: 8 servings




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