Directions:
- Preheat oven to 400°.
- Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.
- Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray.
- Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400° for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.77 Kcal (1427 kJ) | ||
| Calories from fat | 86.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 92.7mg | 4% | |
| Potassium | 1685.09mg | 36% | |
| Total Carbs | 64.94g | 22% | |
| Sugars | 15.26g | 61% | |
| Dietary Fiber | 10.07g | 40% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 99.4mg | 166% | |
| Vitamin A | 4.6mg | 153% | |
| Iron | 5mg | 28% | |
| Calcium | 231.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 69.79 Kcal (292 kJ) | ||
| Calories from fat | 17.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 15% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 4% | |
| Sodium | 18.98mg | 4% | |
| Potassium | 345.09mg | 36% | |
| Total Carbs | 13.3g | 22% | |
| Sugars | 3.13g | 61% | |
| Dietary Fiber | 2.06g | 40% | |
| Protein | 1.18g | 12% | |
| Vitamin C | 20.4mg | 166% | |
| Vitamin A | 0.9mg | 153% | |
| Iron | 1mg | 28% | |
| Calcium | 47.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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