If you don't want to do the squash add 2 more sweet potatoes. Great for
Thanksgiving Day.
Michele
Autumn Casserole
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:15
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
1/2 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.
Description: "A delicious blend of squash and sweet potatoes."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "0:45"
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Per Serving (excluding unknown items): 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.
Serving Ideas : Goes well with a turkey dinner.
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