Winter Squash Casserole

Any winter squash would work in this spicy-sweet side dish. Though you start with a lot of squash, it cooks down in the preliminary roasting. Even the small amounts of currants and pecans contribute to the dish's hefty seven grams of fiber per serving.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• 10  cup  (1-inch) cubed peeled butternut squash (about 8 pounds)
• 2  teaspoons  olive oil
• 1/4  cup  fresh orange juice
• 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

Preparation

Preheat oven to 400°.

Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.

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

Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400° for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.

Nutritional Information

Calories:

227 (30% from fat)

Fat:

7.7g (sat 3.1g,mono 3.1g,poly 1g)

Protein:

3.4g

Carbohydrate:

39.2g

Fiber:

8.4g

Cholesterol:

11mg

Iron:

125mg

Sodium:

116mg

Calcium:

2.1mg