Squash Potato Casserole
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Dry basil leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Butternut squash||1 Pound|
|Russet potatoes||2 Medium|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
Melt 5 tablespoons of the butter in a small pan over medium-low heat; pour into a large mixing bowl.
Let cool slightly, then beat in eggs, salt, basil, thyme, and pepper.
Insert metal blade.
Mince garlic; leave in work bowl.
Finely chop onion; add onion and garlic to egg mixture.
Change to shredding disc.
Cut squash (if whole) in half lengthwise.
Scoop out and discard seeds and fibers.
Peel and cut into pieces to fit feed tube; then shred, following directions for potatoes.
Add to egg mixture.
Peel potatoes, then shred.
Add to egg mixture with bread crumbs; stir to blend well.
Spread mixture evenly in a greased 10-inch quiche dish or pie pan.
Bake, uncovered, in a 350° oven until lightly browned (about 1 hour).
Dot top with remaining 3 tablespoons butter.