1 butternut squash, peeled
.5 c. cream
.5 c. parmesan
1 c. breadcrumbs
1 c. chopped walnuts
2 T. melted butter
Preheat the oven to 350F
slice the potatoes and squash
place a layer of squash in a 9×9 pan, cover lightly with cream, sprinkle
with salt, pepper, and parmesan. Repeat with potato, continue until you run out of squash and potato.
Bake covered for about 1.5 hours, until the vegetables are tender.
Mix together next three ingredients, sprinkle over casserole, bake for another 15 minutes.
Let stand for 10 minutes or so.