Baked Squash

Cooking and preparing food in the Fall just feels so, I don't know......"earthy."
This season to me, just evokes a warmth and coziness that is just so deserving to be felt in kitchen too!
So, here is one of my favorite versions of a classic, Baked Squash.

Baked Squash
Love: Jenny Burdge

2 lb.( 1 kilo) yellow squash
1 Cup grated ( I diced mine finely) carrot
1/2 C.diced onion
14.5 ounces Chicken broth ( I use water and a chicken boullion, or make my own broth)
1 10 3/4 ounce Cream of Mushroom Soup
* Again, I make my own:
1 Tbsp. butter, 1/2 C. your favorite mushrooms. Saute' a few minutes until the mushrooms are cooked. Add 3-4 Tbsps. flour, saute' in a pan, just a few minutes. Add 1 1/2 C. milk and salt and pepper. Whisk well, until soup thickens. (You can add more or less milk and flour, depending on how thick you like it.)
This is a great way to get homade soup that is cheaper and has no perservatives!
2 Tbsp Mayonnaise
1/4 tsp. salt
1/4 tsp fresh pepper
1/2 C. Breadcrumbs ( mixted with 2 Tbsp melted butter)

Preheat oven to 350 degrees.Cut squash into round pieces. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes, or until tender. Drain well. Pat squash dry with paper towels.
Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11x7 inch baking dish;sprinkle with breadcrumbs.
Bake 350 degrees ( 180 F) for 25 minutes or until golden bubbly.

Love,
jenny