Yummy Winter Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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The large amt of squash cooks down, and you can use your favorite winter squashes. From cooking light Ingredients:
10 cups acorn squash (cubed and peeled. or butternut) |
2 teaspoons olive oil |
1/4 cup fresh orange juice |
2 tablespoons brown sugar (or splenda brown sugar blend) |
2 tablespoons brandy |
1 tablespoon butter |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 cup dried currants or 1/4 cup dried cranberries |
cooking spray |
2 tablespoons all-purpose flour |
2 tablespoons whole wheat flour |
2 tablespoons chilled butter, cut into small pieces |
3 tablespoons chopped pecans |
Directions:
1. Preheat oven to 400.
2. 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.
3. 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.
4. 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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