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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.
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