BAKED SQUASH WITH GARLIC-HERB CRUST

2 med. acorn squash, peeled,halved,seeded & cut crosswise into l/8″
thick slices
2 med. butternut squash, ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ”
2 med. baking potatoes, ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ”
2 med. tomatoes, cored & cut into l/8″ thick slices
Salt
l tsp. white pepper
l/2 cup chicken stock
l/2 cup heavy whipping cream 2 small cloves finely chopped garlic
l tsp. finely grated fresh horseradish
l tsp. finely chopped fresh thyme
Starting and ending with acorn squash, arrange squashes, potatoes &
tomatoes in alternating layers in greased 4 qt. casserole, lightly
seasoning to taste each layer with s&p. Combine chicken stock, cream
garlic, horseradish & thyme in saucepan and bring to boil. Simmer
until reduced by half & pour over squash. Cover and bake at 325 for
45 mins. to l hour. Spread crust evenly over surface of casserole.
Bake uncovered l0 to l5 mins. more.
Garlic-Herb Crust: l-l/2 cups fresh bread crumbs
l/4 cup grated Parmesan cheese
2 tbsps. finely chopped parsley
l tsp. caraway seeds, lightly crushed
l tbsps. sesame seeds
2 tsp. finely chopped fresh thyme
2 tsp. finely chopped chives
l tsp. finely chopped fresh rosemary
l tsp. finely chopped fresh mint
3 med. cloves garlic, finely chopped
finely grated zest of 2 lemons
Toss together bread crumbs, cheese, parsley, caraway seeds, sesame
seeds, thyme, chives, rosemary, mint, garlic & lemon zest.
You can layer it & toss its topping ogethr several hours in advance
but don’t heat and pour in the liquids until just before you put it
in the oven to bake, making sure to add the topping halfway through
the baking.
Serves l2.