<From: "newsgroups.bellsouth.net" [email hidden] (dot) <<Does anyone have a recipe for the
butternut squash casserole like the one served at many Cafeteria type restaurants?>
I made this version when the fall produce started appearing.
Michele
Autumn Casserole
Recipe By: Michele Wilson Serving Size : 8 Preparation Time :0:15 - Start to Finish Time: 0:45
Categories: Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 large sweet potatoes -- peeled and cubed 1 large butternut squash -- peeled and cubed 4
tablespoons butter 1 teaspoon ginger root -- finely minced
1/4 cup sherry
2/2 cup brown sugar, packed 1 teaspoon cinnamon 1 tablespoon water 1 tablespoon cornstarch
Preheat oven to 350 F. Melt butter in small sauce pan. Add brown sugar, ginger, sherry and cinnamon.
Heat until sugar has melted. Mix corn starch with water. Add to sauce. Bring to a boil and cook
stirring constantly until sauce thickens. Put cubed potatoes and squash in 2 quart casserole dish.
Pour sauce over and mix well. Cover and bake at 350 F for 30 minutes.
Per Serving: 247 Calories; 6g Fat (21.2% calories from fat); 3g Protein; 48g Carbohydrate; 5g
Dietary Fiber; 16mg Cholesterol; 77mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 Fat; 1
Other Carbohydrates.
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