Winter Squash Casserole (Cooking Light)

Brought to us by CSA Member Marianne Toussaint

10 cups butternut squash - cut into 1 inch.
2 teaspoons olive oil

1/4 cup fresh OJ

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

1. Preheat over to 400

2. Arrange squash piece in a single layer on a helly roll pan. Drizzle with oil, stirring to coat. Bake at 400 for 1 hr and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.

3. Transfer squash to bowl. Add jiuce, sugar, brandy, 1 tablespoon of butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8 in square baking dish coated with cooking spray.

4. Cobine flours in a small bowl; cut in 2 tablespoons of chilled butter with a pasty blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture.

5. Bake at 400 for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.

Yield: 8 servings (3/4 cup ea)