Winter Squash With Madeira
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2acorn squash or 1 butternut squash, approximately 1¼ pounds (enough to make 3 cups of ¼-inch-thick slices)
- 2tablespoons butter
- 2tablespoons vegetable oil
- 1cup heavy cream
- ¼cup Madeira
- Salt and freshly ground black pepper to taste
- ½cup bread crumbs
- ½cup walnuts or pecans, coarsely chopped
- 2tablespoons melted butter
Nutritional analysis per serving (6 servings)
427 calories; 34 grams fat; 15 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, quarter and seed squash. Cut into ¼-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.
- Step 2
Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.
- Step 3
In bowl combine cream and Madeira and pour half this mixture over the squash in the dish. Top with remaining squash; season and pour on remaining cream mixture.
- Step 4
Combine bread crumbs and nuts with melted butter and sprinkle over the top.
- Step 5
Bake at 325 degrees for 45 minutes, or until squash is tender.
- Step 6
To prepare ahead, refrigerate after casserole is complete. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.
Private Notes
Comments
I made a version of this recipe for a dinner party last night. Craig Claiborne never lets you down, it was absolutely sublime. Seriously. Make this recipe. I didn't want to saute the slices, so I tossed with melted butter and baked in a hot oven on parchment, turning once. I added a dash of fresh nutmeg over each layer and a handful of grated romano among the breadcrumbs. Other dishes on the menu required a hotter oven, so I put this dish in at 400 and kept a close eye. No prob.
This was great. I used an amontillado we had, the sherry really makes the dish.
This was good.
Liked this a lot! Like another viewer said, this is an elegant dish. So glad it’s not the typical sweet, maple sugary recipes that you normally find.
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