=== garlic-herb crust ===
1 1/2 cups fresh bread crumbs
1/4 cup grated parmesan cheese
2 Tbs finely chopped fresh parsley
1 Tbs caraway seeds, lightly crushed
1 Tbs sesame seeds
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh chives
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh mint
3 medium garlic cloves, finely chopped
finely grated zest of 2 lemons
=== winter squash casserole ===
2 medium acorn squash
2 medium butternut squash
2 medium baking potatoes
2 medium tomatoes
1 1/2 tsp salt
1/2 tsp white pepper
1 cup chicken stock
1 cup heavy cream
2 small garlic cloves, finely chopped
1 tsp finely grated fresh horseradish
1 tsp finely chopped fresh thyme


Peel, halve, and seed the acorn squash and cut them crosswise into 1/8-inch-thick slices. Set aside.
Peel, halve, and seed the butternut squash and cut them crosswise into 1/8-inch-thick slices. Set aside.
Peel and halve the potatoes and cut them into 1/8-inch-thick slices. Set aside.
Core the tomatoes and cut them into 1/8-inch-thick slices. Set aside.
Toss together all the ingredients listed under Garlic-Herb Crust and reserve.
Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole. Starting and ending with acorn squash, arrange the squashes, potatoes, and tomatoes in alternating layers in the casserole, lightly seasoning each layer with salt and pepper.
In a medium saucepan, gently simmer the chicken stock, cream, garlic, horseradish, and thyme for 5 minutes. Pour over the squash.
Bake the casserole, covered, for 30 minutes. Then spread the crust evenly over the surface of the casserole. Bake, uncovered, for 30 minutes more. This recipe serves 6 to 8.
Recipe Source: THE BEL-AIR BOOK OF SOUTHERN CALIFORNIA FOOD AND ENTERTAINING by Norman Kolpas with George Maheffey (c) 1991