Maple-Butternut Squash Casserole
By Yankee Magazine|Sep 17 2007|
I made this up as an alternative to candied yams for Thanksgiving. My husband took it to a potluck at work and everyone raved about it!
Yield
serves about 10 people
Ingredients
1 large or 2 small butternut squash, cubed
1 cup dried fruit (cranberries/blueberries, apricots, etc)
1/2 cup melted butter
1 cup maple syrup
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger (dried or fresh)
1/4 teaspoon ground cloves
sliced raw almonds
Instructions
Preheat oven to 350°F.
Blend together melted butter, maple syrup, and all seasonings, except the almonds. Mix the cubed squash and dried fruit and place in a 13×9″ pan or casserole dish. Pour syrup mixture over the squash and stir to coat all pieces.
Place dish in center of oven and bake for about 45 minutes or until squash is tender.
Sprinkle the almonds on top of casserole and then put under the broiler for about 5 minutes or until almonds start to brown.
This is my recipe! So excited to see it has been posted for all to share. It has graced our holiday feasts every year since 2006 and is always a winner. The original poster did leave out a few steps, though. If there is too much liquid, drain it off and use layer for pancake syrup. Also, the squash can be mashed up a bit before topping with almonds and broiling. Thanks!