SQUASH NEW ORLEANS

SQUASH NEW ORLEANS

2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika

In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.

Split squash into quarters and boil in in salted water until tender (20-30 minutes). Remove skin and mash.

Soak bread in water enough to cover for a few minutes; squeeze moisture out.

Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.

Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.

Bake at 400°F for 20-25 minutes, or until top is browned.
Serves 4.