Winter Squash With Madeira

By Craig Claiborne

Published November 17, 1981

Total Time
1 hour
Rating
4(28)
Comments
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Ingredients

Yield:6 servings

  • 2 acorn squash or 1 butternut squash, approximately 1 ¼ pounds (enough to make 3 cups of ¼-inch-thick slices)

  • 2 tablespoons butter

  • 2 tablespoons vegetable oil

  • 1 cup heavy cream

  • ¼ cup Madeira

  • Salt and freshly ground black pepper to taste

  • ½ cup bread crumbs

  • ½ cup walnuts or pecans, coarsely chopped

  • 2 tablespoons melted butter

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 grams carbs; 65 milligrams cholesterol; 427 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 15 grams saturated fat; 34 grams fat; 1 gram trans fat; 5 grams fiber; 558 milligrams sodium; 6 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel, quarter and seed squash. Cut into ¼-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.

  2. Step 2

    Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.

  3. Step 3

    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.

  4. Step 4

    Combine bread crumbs and nuts with melted butter and sprinkle over the top.

  5. Step 5

    Bake at 325 degrees for 45 minutes, or until squash is tender.

  6. Step 6

    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.

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Ratings

4 out of 5
28 user ratings
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Comments

Sharon

I made a version of this recipe for a dinner party last night. Craig Claiborne never lets you down, it was absolutely sublime. Seriously. Make this recipe. I didn't want to saute the slices, so I tossed with melted butter and baked in a hot oven on parchment, turning once. I added a dash of fresh nutmeg over each layer and a handful of grated romano among the breadcrumbs. Other dishes on the menu required a hotter oven, so I put this dish in at 400 and kept a close eye. No prob.

Monica

This was great. I used an amontillado we had, the sherry really makes the dish.

sarah

This was good.

sarah

Liked this a lot! Like another viewer said, this is an elegant dish. So glad it’s not the typical sweet, maple sugary recipes that you normally find.

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