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Spiced Winter Squash From: Patty Mcduffy Makes 4 servings
Use butternut, acorn, hubbard, or any of the other yellow winter squashes for this dish. It is excellent if you blend a variety of squashes, including pureed cooked pumpkin. Just be sure the squash is cooked and well drained before you continue preparing spice squash.
4 cups cooked, pureed winter squash 1/2 tsp. salt 1/4 tsp. ground coriander 1/4 tsp. mace 1/4 tsp. ginger 2 Tbsp. all-purpose flour 1/2 cup brown sugar, well packed 1/4 cup fine bread crumbs 3 Tbsp. melted butter
Mix the squash with the salt, coriander, mace, ginger and flour. Turn into a buttered 1-qt. shallow casserole. Drizzle with 2 Tbsp. melted butter.
Sprinkle evenly with brown sugar.
Mix the breadcrumbs with the 3 tbsp. melted butter. Sprinkle over the squash.
Bake at 325F for 30 min. or until crumbs are golden and sugar has melted.
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