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Winter Squash Casserole

Yield 8 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 2 tablespoons whole wheat flour
  • 2 tablespoons chilled butter, cut into small pieces
  • 3 tablespoons chopped pecans

Nutrition Information

  • calories 227
  • caloriesfromfat 30 %
  • fat 7.7 g
  • satfat 3.1 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 3.4 g
  • carbohydrate 39.2 g
  • fiber 8.4 g
  • cholesterol 11 mg
  • iron 125 mg
  • sodium 116 mg
  • calcium 2.1 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.