Winter Squash With Madeira

• 2 acorn squash or 1 butternut squash, approximately 1 1/4 pounds (enough to make 3 cups of 1/4-inch-thick slices)
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup heavy cream
• 1/4 cup Madeira
• Salt and freshly ground black pepper to taste
• 1/2 cup bread crumbs
• 1/2 cup walnuts or pecans, coarsely chopped
• 2 tablespoons melted butter

1. Peel, quarter and seed squash.
2. Cut into 1/4-inch-thick slices.
3. Saute slices in butter and oil until lightly browned, two to three minutes.
4. Butter a quart baking dish.
5. Place half the squash in the dish.
6. Sprinkle with salt and pepper.
7. In bowl combine cream and Madeira and pour half this mixture over the squash in the dish.
8. Top with remaining squash; season and pour on remaining cream mixture.
9. Combine bread crumbs and nuts with melted butter and sprinkle over the top.
10. Bake at 325 degrees for 45 minutes, or until squash is tender.
11. To prepare ahead, refrigerate after casserole is complete.
12. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.

acorn, butter, vegetable oil, heavy cream, madeira, salt, bread crumbs, walnuts, butter

Taken from cooking.nytimes.com/recipes/5870 (may not work)