Buttercup Scalloped Squash and Potatoes

  • 3 cups buttercup squash, peeled and cut in chunks
  • 2 cups potatoes
  • 1/3 cups onion, chopped
  • 1/2 cup cooked ham or Canadian bacon, chopped
  • 1/4 cup all purpose flour
  • 1 tbsp. parsley, chopped
  • 1 tbsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 1 1/3 cups light cream or milk
  • 2 tbsp. butter or margarine

Place half of the squash and potatoes in a greased 1 1/2 quart casserole dish. Sprinkle on half the onion and ham or bacon. In a shaker jar, stir together flour, parsley, salt, pepper and nutmeg. Add cream or milk; shake well to blend. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake in oven at 350F for about 45 minutes. Uncover, bake another 10 to 15 minutes till vegetables are tender.