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.