Baked Squash in Cinnamon and Cream
American Food, 1975
2 hours — 4 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
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InstructionsSplit squash and scoop out seeds; peel and grate or slice very thin with vegetable peeler. Butter a 1 1/2-quart casserole; add a layer of squash, sprinkling it with cinnamon, salt, freshly ground pepper, and cream. Repeat until all squash is used. Dot with butter and bake for 1 1/2 hours, until all cream in absorbed and top is slightly browned. |
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