Winter Squash Casserole

By dashy_65

Ingredients

• 10 cup (1-inch) cubed peeled butternut squash (about 8 pounds)
• 2 teaspoons olive oil
• 1/4 cup fresh orange juice
• 2 tablespoons brown sugar
• 2 tablespoons brandy
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup dried currants
• Cooking spray
• 2 tablespoons all-purpose flour
• 2 tablespoons whole wheat flour
• 2 tablespoons chilled butter, cut into small pieces
• 3 tablespoons chopped pecans

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Can half, seed and bake squash. Then scoop out and procede.

3/4 cup 227 cal, 7.7g fat,3.4 protein, 39.2 carbs,8.4g fiber,sod 116mg.