Recipe: Butternut Squash Casserole

BUTTERNUT SQUASH CASSEROLE

5 cups shredded butternut squash 
1 lemon; juice and peel 
1 apple; cubed 
1 cup raisins 
6 to 8 dried apricots; chopped (about 1/3 cup)
2 cups ricotta or cottage cheese 
1 egg; lightly beaten 
3 tbsp plain yogurt, sour cream, or buttermilk 
1 tsp cinnamon 
1/8 tsp ground nutmeg 
1/2 cup chopped walnuts 

Preheat oven to 350F. Grease an 11x7x2-inch baking dish. 

Toss squash with lemon juice and peel. Layer half in baking dish. 

Combine fruits; sprinkle on top. 

Blend cheese, egg, yogurt, cinnamon and nutmeg; spread over fruits. 

Cover with remaining squash; sprinkle with nuts; cover with foil.

Bake until done, 35 to 40 minutes.

Reviews and Replies:
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