SQUASH NEW ORLEANS

SQUASH NEW ORLEANS 2 acorn squash 2 slices bread, crusts removed 2 strips bacon, crisply cooked and diced 2 tablespoons butter 1 medium onion, minced 2 eggs, well beaten 2 tablespoons buttered crumbs dash of parsley and paprika

fresh pomegranate to garnish

In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside. Split squash into quarters and boilin in salted water until tender (20-30 minutes). Remove skin and mash.

Soak bread in water enough to cover for a few minutes; squeeze moisture out.

Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.

Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.

Bake at 400°F for 20-25 minutes, or until top is browned.

Garnish with pomegranate.

Serves 4.

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