2. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic, and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt the remaining tablespoon of butter, and toss together with the bread crumbs.
3. Mix the squash puree, cracker crumbs, cheese, eggs, cream, sugar and seasonings. Blend well. Pour the puree into the baking dish, top with the bread crumbs, and bake until browned, about 40 minutes.
Reprinted with permission from Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes) by Julia Reed (St. Martin's Press, 2008). Copyright 2008 by Julia Reed.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.