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Ingredients Jump to Instructions ↓

  1. 10 cups acorn squash (cubed and peeled. or butternut)

  2. 2 teaspoons olive oil

  3. 1/4 cup fresh orange juice

  4. 2 tablespoons brown sugar (or splenda brown sugar blend)

  5. 2 tablespoons brandy

  6. 1 tablespoon butter

  7. 1/2 teaspoon ground cinnamon

  8. 1/4 teaspoon salt

  9. 1/4 cup dried currants or 1/4 cup dried cranberries cooking spray

  10. 2 tablespoons all-purpose flour

  11. 2 tablespoons whole wheat flour

  12. 2 tablespoons chilled butter , cut into small pieces

  13. 3 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400.

  2. Arrange squash in a single layer on a baking sheet. drizzle with oil stirring to coat. Bake for 1 hour 20 minutes until tender and beginning to brown, stirring every 20 minutes.

  3. Transfer squash to a bowl. add juice, sugar, brandy, 1 tbs butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth. Stir in currants. Spray an 8 inch square casserole dish with cooking spray. Scrape squash mixture into it.

  4. Combine flours in a small bowl, and cut in chilled butter until it resembles coarse meal. Stirl in pecans. Sprinkle over sqash mixture, bake at 400 for 30 minutes. ?

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