Bavarian Style Baked Squash |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From my Granny's cookbook, Prize Winning Recipes from Around the World. Ingredients:
2 small butternut squash or 2 small acorn squash |
2 tablespoons butter |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1/8 teaspoon black pepper |
1 cup breadcrumbs |
1 cup sauerkraut, drained |
Directions:
1. Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
2. Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
3. Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
4. Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.
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