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Alphabetical Listing of Recipes for 2005
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Peanut Topped Squash
2005 Recipes - Newsletter Archive

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This is one of my favorite recipes. It's very good, easy and different. It can be made ahead and popped in the oven just before serving. I use yellow squash, but you could use zucchini or a mixture of yellow squash and zucchini. Also, I've used the dry roasted peanuts with good results. This recipe is from The Elegant but Easy Cookbook. -- Jan in Memphis

Peanut Topped Squash

2-1/2 pounds summer squash, sliced
3 sliced onions
1/2 cup water
Salt and pepper to taste
1 to 2 tablespoons margarine, melted
1/4 pound salted peanuts, chopped
8 to 10 coarsely crumbled round salted crackers, 2 inches in diameter

Cook the squash and onions in the 1/2 cup water, seasoned with salt and pepper, for 20 minutes. Drain off liquid. Mash. Mix chopped peanuts, crumbled crackers, and melted margarine. Season with salt and pepper to taste. Place squash in a greased baking dish. Top with the nut mixture. When ready to serve, bake at 350 degrees for 30 minutes. Makes 6 servings

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