Maple-Butternut squash casserole
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.
Blend together melted butter, maple syrup, and all seasonings, except the almonds. Mix the cubed squash and dried fruit and place in a 13x9” pan or casserole dish. Pour syrup mixture over the squash and stir to coat all pieces.
Place dish in center of oven and bake for about 45 minutes or until squash is tender.
Sprinkle the almonds on top of casserole and then put under the broiler for about 5 minutes or until almonds start to brown.
Yield:
serves about 10 people
Preparation Method
Occasions
Source
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