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Sunday, August 29, 2010

Scalloped Squash, Peppers, and Onions - A Delicious "Comfort Food" Side Dish

 By Frank Ernhart

Scalloped dishes always remind me of my grandmother's dinners years ago. This recipe takes advantage of the abundance of squashes and bell peppers at this time of year. My pepper plants this year are purple in color. I bought the plants from a local farmers' market. These have a little different flavor than the usual green version, but you could substitute either green or any of the other colors in this dish. The recipe will serve 4 people.
2 yellow crook neck squash, cooked then the pulp removed and mashed
1/2 medium yellow onion sliced thin
1 purple bell pepper, sliced thin in rings
3 tablespoons olive oil
2 medium potatoes, peeled, then sliced thin
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup buttered bread crumbs
1/2 cup milk
1 - Preheat the oven to 400 degrees Fahrenheit.
2 - Cook the onion in the olive oil until translucent.
3 - Spread the squash pulp in the bottom of a greased covered casserole dish.
4 - Add a layer of about half the sliced potatoes
5 - Add a layer of about half the sliced peppers.
6 - Add a layer of about half of the sauteed onions.
7 - Repeat the layering with the rest of each in steps 3 to 5.
8 - Cover with buttered breadcrumbs
9 - Drizzle the milk over the top.
10 Bake covered for about 30 minutes, or until vegetables are tender.
11 - Remove the cover and bake for another 15 minutes.
Note - This recipe makes a delicious side dish sure to please even pick little children.
My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. The website is

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