A N D E R S O N F A R M E R S M A R K E T

Pear, Squash, and Onion Gratin

Serves: 6

Ingredients:

1-1/2 pounds butternut, buttercup, or banana squash

1 large onion, sliced and separated into rings (1 cup)

1 tablespoon butter or margarine

1 cup thinly sliced, peeled pear (1 medium)

3 tablespoons fine dry bread crumbs

3 slices bacon, crisp-cooked, drained, and crumbled

2 tablespoons chopped walnuts

1 tablespoon grated Romano cheese

1 tablespoon butter or margarine, melted

2 tablespoons snipped fresh parsley (optional)

Cooking Instructions:

Peel squash; slice crosswise into 1/2-inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds from squash. Set squash aside.

Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.

Arrange half of the squash slices in the bottom of an 8x8x2-inch baking dish. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions.

Bake, covered, in a 350°F oven about 45 minutes or until nearly tender.

Meanwhile, in a small bowl combine bread crumbs, bacon, walnuts, Romano cheese, and the 1 tablespoon melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until squash is tender. If desired, sprinkle with parsley.