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Recipe: Apricot Pumpkin or Hubbard Squash (using apricot preserves, pecans and cream)

Side Dishes - Vegetables
APRICOT PUMPKIN OR HUBBARD SQUASH

8 cups diced peeled pumpkin (or Hubbard squash)
1 tsp salt
1/4 cup butter or margarine
1/2 cup apricot preserves
1/2 cup chopped pecans
1 cup heavy (whipping) cream

Cover pumpkin or squash with water and boil until easily pierced. Drain, and place in bowl.

Mash pumpkin or squash and mix in remaining ingredients. Spoon mixture into a greased 2 quart casserole.

Bake at 350 degrees F for 40-45 minutes, or until top is lightly browned.

Makes 6 servings
Source: newspaper recipe clipping
MsgID: 3153367
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 9-18 thru 9-25-10 Recipe Swap - Fall Har...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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