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Baked Winter Squash with Garlic-Herb Crust

2 acorn squash, peeled, halved, seeded and cut crosswise in 1/8" slices
2 butternut squash, peeled, halved, seeded and cut crosswise in 1/8" slices
2 baking potatoes, peeled, halved and cut crosswise into 1/8" slices
2 tomatoes, cored and cut into 1/8" slices
1 teaspoon white pepper
1/2 cup chicken stock
1/2 cup heavy cream
2 garlic cloves, finely chopped
1 teaspoon fresh horseradish, finely grated
1 teaspoon fresh thyme, finely chopped

1 1/2 cups fresh bread crumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped
1 teaspoon caraway seed, lightly crushed
1 tablespoon sesame seeds
2 teaspoons chives, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh mint, finely chopped
3 garlic cloves, finely chopped
lemon zest, from 2 lemons

Finely grate zest from 2 lemons. Starting and ending with acorn
squash, arrange squashes, potatoes and tomatoes in alternating
layers in a greased 4-qt. casserole, lightly seasoning each layer
with salt and pepper. Combine chicken stock, cream, garlic,
horseradish and thyme in saucepan. Bring to a boil. Simmer until
reduced by half and pour over squash. Cover and bake at 325 deg.
for 45 minutes to 1 hour. Spread Garlic-Herb Crust evenly over
surface of casserole. Bake uncovered 10-15 minutes more. Serves

GARLIC-HERB CRUST: Toss together bread crumbs, cheese, parsley,
caraway seeds, sesame seeds, thyme, chives, rosemary, mint, garlic
and lemon zest.


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