Baked Winter Squash with Garlic-Herb Crust

2 medium acorn squash
2 medium butternut squash
2 medium baking potatoes
2 medium tomatoes
salt to taste
1 teaspoon white pepper
1/2 cup chicken stock
1/2 cup heavy cream
2 small garlic cloves, finely chopped
1 teaspoon fresh horseradish, finely grated
1 teaspoon fresh thyme, finely chopped

GARLIC HERB CRUST:
1 1/2 cups fresh bread crumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped
1 teaspoon caraway seed, lightly crushed
1 tablespoon sesame seeds
2 teaspoons chives, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh mint, finely chopped
3 medium garlic cloves, finely chopped
lemon zest from 2 lemons, finely grated

Peel acorn and butternut squash, halve, seed and cut crosswise in 1/8-inch thick slices. Peel potatoes, halve and cut crosswise into 1/8-inch thick slices. Core tomatoes and cut into 1/8-inch thick slices.

Starting and ending with acorn squash, arrange squashes, potatoes and tomatoes in alternating layers in a greased 4-qt. casserole, lightly seasoning each layer with salt and pepper.

Combine chicken stock, cream, garlic, horseradish and thyme in saucepan. Bring to a boil. Simmer until reduced by half and pour over squash.

Cover and bake at 325 deg. for 45 minutes to 1 hour.

Spread Garlic-Herb Crust evenly over surface of casserole.

Bake uncovered 10-15 minutes more.

GARLIC-HERB CRUST:
Toss together bread crumbs, cheese, parsley, caraway seeds, sesame seeds, thyme, chives, rosemary, mint, garlic and lemon zest.

Servings: 12
rec.food.recipes/Linda K. Coram/1998