Missouri Winter Squash And Apricot Casserole |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Good Missouri casserole Ingredients:
1 butternut squash |
1 acorn squash |
1 buttercup squash |
1/4 lb. melted butter |
3/4 c. packed dark brown sugar |
1 t. cinnamon |
1/4 t. nutmeg |
1/4 t. allspice |
salt and white pepper to taste |
apricot glaze |
1 t. dry mustard |
2 t. cold water |
4 t. sugar |
4 t. rice vinegar |
pinch salt |
1 t. grated fresh ginger |
1/2 c. chopped, dried apricots |
1 t. lemon juice |
garnish for casserole |
1/2 c. chopped pecans |
1/2 c. dark brown sugar |
2 t. diced butter |
Directions:
1. Cut squash in half and remove seeds and skins using a peeler and a paring knife. Cut into medium sized chunks. Mix brown sugar, cinnamon, nutmeg and allspice together. Place the squash on a cookie sheet lined with parchment paper. Season with salt and white pepper then the spice mixture. Drizzle with melted butter. Bake 400°'-425° approximately 40 minutes or til the squash is soft.
2. APRICOT GLAZE:
3. Mix the dry mustard with the cold water and let stand 20-30 minutes. Mix sugar, vinegar, salt, ginger, lemon juice and apricots together in a stainless steel pot and simmer for 20 minutes. Add the mustard mixture and simmer for another 5 minutes. Place the squash in a buttered casserole dish and cover with the glaze. Garnish by sprinkling with the brown sugar, pecans and the diced butter. Bake 375° for 10-15 minutes til bubbly.
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