Recipe

Missouri Winter Squash And Apricot Casserole Recipe

	Hungrybear / All my dishes 2 months, 2 weeks ago Good Missouri casserole Prep:30m Cook:55m Servings:12	Hungrybear
	squash cinnamon nutmeg apricot ginger

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Ingredients

1 butternut squash

1 acorn squash

1 buttercup squash

1/4 lb. melted butter

3/4 c. packed dark brown sugar

1 t. cinnamon

1/4 t. nutmeg

1/4 t. allspice

salt and white pepper to taste

APRICOT GLAZE:

1 T. dry mustard

2 T. cold water

4 T. sugar

4 T. rice vinegar

pinch salt

1 t. grated fresh ginger

1/2 c. chopped, dried apricots

1 t. lemon juice

GARNISH FOR CASSEROLE:

1/2 c. chopped pecans

1/2 c. dark brown sugar

2 T. diced butter

Directions

Cut squash in half and remove seeds and skins using a peeler and a paring knife. Cut into medium sized chunks. Mix brown sugar, cinnamon, nutmeg and allspice together. Place the squash on a cookie sheet lined with parchment paper. Season with salt and white pepper then the spice mixture. Drizzle with melted butter. Bake 400°'-425° approximately 40 minutes or til the squash is soft.

APRICOT GLAZE:

Mix the dry mustard with the cold water and let stand 20-30 minutes. Mix sugar, vinegar, salt, ginger, lemon juice and apricots together in a stainless steel pot and simmer for 20 minutes. Add the mustard mixture and simmer for another 5 minutes. Place the squash in a buttered casserole dish and cover with the glaze. Garnish by sprinkling with the brown sugar, pecans and the diced butter. Bake 375° for 10-15 minutes til bubbly.

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