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Artichoke: Jerusalem Artichoke & Squash Casserole

Source of Recipe

Food Journal of Lewis & Clark : Recipes for an Expedition by Mary Gunderson


List of Ingredients

4 strips thick-sliced bacon cut into 1-inch squares
1 pound (8 to 10) Jerusalem artichokes, peeled and quartered
3/4 pound butternut, buttercup, or Hubbard squash, peeled and cut into 1/2-inch cubes
1/2 cup vegetable broth or beef broth to taste and 1/2 cup water
4 green onions, chopped (about 1/2 cup)
Salt and freshly ground black pepper



Recipe

Cook the bacon over medium heat for 5 to 7 minutes, or until just beginning to brown. Stir in the artichokes, squash, and broth. Cook, stirring often, about 15 to 20 minutes, or until the artichokes and squash are tender but not mushy. Remove from the heat. Toss with the green onions and add salt and pepper to taste.

Makes about 6 servings.