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Name: Squash Piquant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lg Or 2 medium Hubbard Squash;; 1/4 ts Black Pepper freshly ground; 1/2 ts Granulated sugar; 1/4 c Onion chopped; 2 sl Bacon chopped; 3/4 c Cracker Crumbs; crushed; 1/2 ts Salt; 1 tb Green Pepper; chopped; 1 tb Butter or margarine; 1 Whole Egg; lightly beaten

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INGREDIENTS

1 lg Or 2 medium Hubbard Squash;
1/4 ts Black Pepper ; freshly ground
1/2 ts Granulated sugar
1/4 c Onion ; chopped
2 sl Bacon ; chopped
3/4 c Cracker Crumbs; crushed
1/2 ts Salt
1 tb Green Pepper; chopped
1 tb Butter or margarine
1 Whole Egg; lightly beaten

Servings

INSTRUCTIONS

It may be hard to believe, but The Cook and Kitchen Staff still have several recipes that may help you prepare Winter Squash for an entirely new and refreshing presentation at your dinner table. Todays recipe is for a squash piquant. Now, you may be saying to yourself, what exactly is a "piquant"? Literally defined, a piquant is a dish that is "agreeably pungent in taste" or "interestingly provocative." Mmmm, mmm. Are you hungry yet? So todays recipe puts a little bite into Winter Squash. We strongly recommend you ignore the literal translation and bite into this savory squash piquant for dinner tonight. Feel free to offer us your own definition after feasting on this Fall Favorite recipe. In a large pot over medium-high heat, cook sliced squash in lightly salted boiling water until tender, about 20 to 30 minutes. Drain well, and when cool enough to handle, separate squash pulp from the outer skin. Add butter, salt, pepper, and sugar, then mash the squash in the same cooking pot. Meanwhile, fry the bacon in a skillet over medium heat until lightly browned, making sure to reserve the drippings. Add onion and green pepper, and continue to saute the vegetables with the bacon until tender, about 5 minutes. Temper the lightly beaten egg with some of the bacon mixture, then add the egg and cracker crumbs to the skillet and stir to combine. Pour the bacon mixture from the skillet into the mashed squash and stir with a wooden spoon to evenly distribute all ingredients. Place the mixture in a lightly greased oven-proof baking dish and bake in a pre-heated 350-F degree oven for about 30 minutes, or until heated through. Serve warm. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Oct 16, 1998, converted by MM_Buster v2.0l.

NOTES

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Squash Piquant

1 lg Or 2 medium Hubbard Squash;
1/4 ts Black Pepper freshly ground
1/2 ts Granulated sugar
1/4 c Onion chopped
2 sl Bacon chopped
3/4 c Cracker Crumbs; crushed
1/2 ts Salt
1 tb Green Pepper; chopped
1 tb Butter or margarine
1 Whole Egg; lightly beaten

It may be hard to believe, but The Cook and Kitchen Staff still have  several recipes that may help you prepare Winter Squash for an entirely new  and refreshing presentation at your dinner table.    Todays recipe is for a squash piquant. Now, you may be saying to yourself,  what exactly is a "piquant"? Literally defined, a piquant is a dish that is  "agreeably pungent in taste" or "interestingly provocative." Mmmm, mmm. Are  you hungry yet?    So todays recipe puts a little bite into Winter Squash. We strongly  recommend you ignore the literal translation and bite into this savory  squash piquant for dinner tonight. Feel free to offer us your own  definition after feasting on this Fall Favorite recipe.    In a large pot over medium-high heat, cook sliced squash in lightly salted  boiling water until tender, about 20 to 30 minutes.    Drain well, and when cool enough to handle, separate squash pulp from the  outer skin. Add butter, salt, pepper, and sugar, then mash the squash in  the same cooking pot.    Meanwhile, fry the bacon in a skillet over medium heat until lightly  browned, making sure to reserve the drippings. Add onion and green pepper,  and continue to saute the vegetables with the bacon until tender, about 5  minutes.    Temper the lightly beaten egg with some of the bacon mixture, then add the  egg and cracker crumbs to the skillet and stir to combine.    Pour the bacon mixture from the skillet into the mashed squash and stir  with a wooden spoon to evenly distribute all ingredients. Place the mixture  in a lightly greased oven-proof baking dish and bake in a pre-heated 350-F  degree oven for about 30 minutes, or until heated through. Serve warm.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Oct 16, 1998, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 8 servings

Calories: 60
Calories from Fat: 54 (90%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 7.8mg		2 %
Sodium 59.5mg		2 %
Potassium 23.2mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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