Ingredients Jump to Instructions ↓

  1. 4 lg Sweet potatoes, 

  2. 1/2 lb Prunes, pitted and -peeled and diced -halved

  3. 1 Butternut squash, 

  4. 1/3 C Water

  5. -peeled and diced 1/3 C Sugar

  6. 4 Tart apples, peeled, 

  7. 1 t Cinnamon, ground

  8. -cored and diced 1/2 t Nutmeg, ground

  9. 1/3 C Passover wine, sweet, red 

  10. 1/2 t Ginger, ground

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

  2. To serve, reheat, then empty into a serving dish. Don’t serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).

  3. NOTES:

  4. * Vegetable and fruit casserole for Passover — The original version of this recipe came from the ‘Jewish Holiday Cookbook,’ by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.

  5. : Difficulty: easy.

  6. : Time: 10 minutes preparation, 1 hour cooking.

  7. : Precision: no need to measure.

  8. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust —–


Send feedback