Name: Maple-Butternut squash casserole
Yield: serves about 10 people
Cuisine: Vegetables
Ingredients: 1 lg or 2 sm butternut squash cubed; 1 cup dried fruit (cran/blueberries, apricots, etc); 1/2 cup melted butter; 1 cup maple syrup; 1/4 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger (dried or fresh); 1/4 tsp ground clove; sliced raw almonds

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I made this up as an alternative to candied yams for Thanksgiving. My husband took it to a potluck at work and everyone raved about it!

Ingredients

1 lg or 2 sm butternut squash cubed

1 cup dried fruit (cran/blueberries, apricots, etc)

1/2 cup melted butter

1 cup maple syrup

1/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger (dried or fresh)

1/4 tsp ground clove

sliced raw almonds

Instructions

Preheat oven to 350°F. Butter a 9x13-inch baking dish.

In a bowl, combine squash and dried fruit.

In another bowl, combine maple syrup, butter, and spices. Pour over squash and dried fruit and stir to combine. Pour into prepared dish. Place in center of oven and bake for 45 minutes, or until squash is tender.

Sprinkle almonds on top of squash and put under broiler for 5 minutes, or until almonds start to brown.