Butternut and Apple Casserole
Recipe Number: 794
Contributor: charm
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Serves:
6
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
1 medium butternut squash
1/8 teaspoon salt
1/2 cup raisins
2 red-skinned apples, unpeeled
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1 teaspoon cinnamon
1/3 cup jaggery*
1 tablespoon water |
| Cooking
Instructions: |
Bake squash; peel and slice into 1/2-inch slices. Coat a 13-by-9-inch glass baking dish with nonstick cooking spray and arrange squash slices in rows leaving spaces in between for the apples. Sprinkle with salt.
Meanwhile, plump raisins by pouring boiling water over them; let sit for 5 minutes and drain. Core and slice apples. Place apple slices between squash slices so the red skin shows. Sprinkle raisins over top.
In a small saucepan, mix jaggery or brown sugar with water and cook until sugar dissolves. Trickle over the top of the squash-apple mixture.
Cover and bake at 350 degrees for 30 minutes.
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| Additional
Comments: |
| *Jaggery is unrefined lump sugar with a maple sugar taste. It is available in Indian grocery stores. Can substitute brown sugar if desired. > |