Winter Squash With Madeira Recipes

Steps:

• Peel, quarter and seed squash. Cut into 1/4-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.
• Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.
• In bowl combine cream and Madeira and pour half this mixture over the squash in the dish. Top with remaining squash; season and pour on remaining cream mixture.
• Combine bread crumbs and nuts with melted butter and sprinkle over the top.
• Bake at 325 degrees for 45 minutes, or until squash is tender.
• To prepare ahead, refrigerate after casserole is complete. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.