Any winter squash would work in this spicy-sweet side dish. Though you start with a lot of squash, it cooks down in the preliminary roasting. Even the small amounts of currants and pecans contribute to the dish's hefty seven grams of fiber per serving.
10 cup (1-inch) cubed peeled butternut squash (about 8 pounds)
2 teaspoons olive oil
1/4 cup fresh orange juice
2 tablespoons brown sugar
2 tablespoons brandy
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dried currants
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped pecans
How to Make It
Preheat oven to 400°.
Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.
Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray.
Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400° for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.