At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Todays offering is from Recipe-a-Day member Copeland, and it appears this cook also enjoys the feast of the Fall harvest. Todays squash casserole has a little zing to it. It goes very well with a roast beef or baked chicken main course. No particular variety of squash is required, but The Kitchen Staff recommends you use an Acorn or Butternut squash in your casserole. In a large saucepan over medium heat, cook squash and onion in small amount of water until tender. Drain. Add flour, milk, half-stick of butter, sherry, Worcestershire sauce, salt, and cayenne pepper. Mix well. Pour into a buttered 1 1/2 quart casserole dish. Top with cracker crumbs sauteed in 2 tablespoons butter. Sprinkle with paprika. Bake in 350-F degree oven until hot, about 30 minutes. Will freeze, covered. Posted to firstname.lastname@example.org by Recipe-a-Day
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6|
|Calories from Fat: 121 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 30.8mg||9 %|
|Sodium 246mg||8 %|
|Potassium 280.6mg||7 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 19g|
|Protein 3.5g||5 %|
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Calories per serving: 216
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