COMMENT:
How imaginative of the Cajuns and Creoles to substitute squash in
the place of French bread for an interesting dessert! By leaving
out most of the sugar, the pudding was easily transformed into a
vegetable casserole.
INGREDIENTS:
- 1 pound yellow squash, diced
- 1 pound zucchini, diced
- 4 tbsps butter
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 3/4 cup bread crumbs
- 1 1/4 cups milk
- 1/2 cup cream
- 1/2 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- 1/2 cup pecans, chopped
- 3 eggs, beaten
- 1/2 cup brown sugar
- 2 tbsps parsley, chopped
- salt and pepper to taste
- 1/3 cup golden raisins
- 1/2 tsp baking powder
METHOD:
Preheat oven to 375 degrees F. In a large pan, melt butter over
medium-high heat. Add squash, zucchini, onions and garlic and sauté
until vegetables are wilted, approximately 3 to 5 minutes. Remove
and place in a large stainless steel mixing bowl. Purée 1/2
of the vegetable mixture and return to the bowl. Soak bread crumbs
in milk and add to bowl. Add remaining ingredients and mix together
until all ingredients are incorporated. Place in a greased round
casserole dish (9" x 4".) and bake for 1 hour and 15 minutes. |
