Peanutty Squash
Yield
8 servingsPrep
10 minCook
65 minReady
75 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 to 9 | each |
winter squash
thinly sliced |
*
|
| 2 | cups |
bechamel (white) sauce
medium |
|
| 4 | tablespoons |
cheese
grated |
|
| 1 | cup |
peanuts, unsalted
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
winter squash
thinly sliced |
*
|
||
| 473 | ml |
bechamel (white) sauce
medium |
|
| 6E+1 | ml |
cheese
grated |
|
| 237 | ml |
peanuts, unsalted
crushed |
*
|
Directions
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish.
Spread with white sauce and sprinkle with cheese and peanuts.
Repeat layers, ending with peanuts.
Bake at 350℉ (180℃) F for 1 hour.
