Preheat oven to 400.
Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes.
Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it.
Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.7 Kcal (865 kJ)
Calories from fat	86.29 Kcal
		% Daily Value*
Total Fat	9.59g	15%
Cholesterol	11.45mg	4%
Sodium	79.81mg	3%
Potassium	696.02mg	15%
Total Carbs	28.02g	9%
Sugars	6.19g	25%
Dietary Fiber	4.5g	18%
Protein	2.99g	6%
Vitamin C	23.4mg	39%
Vitamin A	0.1mg	2%
Iron	2.3mg	13%
Calcium	72mg	7%

Amount Per 100 g
Calories	98.52 Kcal (412 kJ)
Calories from fat	41.13 Kcal
		% Daily Value*
Total Fat	4.57g	15%
Cholesterol	5.46mg	4%
Sodium	38.04mg	3%
Potassium	331.76mg	15%
Total Carbs	13.36g	9%
Sugars	2.95g	25%
Dietary Fiber	2.15g	18%
Protein	1.42g	6%
Vitamin C	11.2mg	39%
Iron	1.1mg	13%
Calcium	34.3mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.1

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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