Hi Jim,
I came across a simple butternut squash and apple recipe
(with a struesel topping) last fall that we've enjoyed several times
Recipe please!
OK, it's from "Maple Cows and Monkey Bread" put out by Houghton (NY)
College (my alma mater), a collection of recipies from alumni (they
never contacted me), faculty/staff and friends of Houghton College, no copywrite but I picked it up in 2000.
HARVEST SQUASH CASSEROLE
1 1/2 lbs butternut squash
2 apples
1/3 c brown sugar
2 T butter
1 T plus 1 t flour
1/2 t salt
1/2 t cinnamon
Cut the squash in half lenghtwise, then peel it and remove seeds and
stringy fibers. Cut each half into quarter inch slices. Peel and core
apples and cut into thick slices. Combine the squash and apples and set
aside. Mix the brown sugar, butter, flour, salt and cinnamon and blend
with a fork until crumbly. Place half of the squash/apples in a shallow, ungreased 9x13 pan. Sprinkle with half of the brown sugar mixture. Add
the remaining squash/apples and top with the rest of the sugar. Cover
with foil. Bake at 350 for 45 minutes to an hour.
Donna Zoller
Houghton, New York
My tweaks--peel the squash, then cut it up. Don't peel the apples. Olive
oil works just as well as butter. (G). The flour/butter/sugar etc mix
was a bit skimpy IMO so I doubled it. Check for tenderness with a fork
after 45 minutes of baking; it may not need the extra time. Raisins and
or nuts would make a great addition; I've not tried them yet but
probably will use one or the other next time I make it.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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