|1 large||Acorn squash|
|5 ounces||Heavy whipping cream|
|1½||Cloves garlic; minced|
|¼ tablespoon||Dried red chiles; minced|
|¼ teaspoon||Garlic salt|
|¼||Jalapeņo; seeded and chopped|
|4||Green-onion tops; minced|
|⅛||Red bell pepper; chopped|
Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs. Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
Sprinkle jalapeño, onions, and bell peppers on each layer. Pour egg mixture over squash, and bake at 350 degrees for 15 minutes or until custard sets.
SOURCE: Featured in the Summer 1988 issue of Domain Magazine MM-format by Petra <phildeb@...>
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Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Sep 26, 1999
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