(Picture I took off the internet - we didn't have raisins in ours)Butternut Squash and Apple Casserole
• 1 small butternut squash, about 2 pounds
• 2 apples, cored, peeled, sliced
• 1/2 cup brown sugar, firmly packed
• 1/4 cup cold butter
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 small butternut squash, about 2 pounds
• 2 apples, cored, peeled, sliced
• 1/2 cup brown sugar, firmly packed
• 1/4 cup cold butter
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Peel squash, scoop out seeds, and cut in small pieces. (I cubed into 1/2 to 3/4 inch cubes - apples too)Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.
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Hubby's Rolls (aka Basic Rolls from the New York Times Cook book)
2 cups milk
1/4 cup butter
1/4 cup sugar
2 tsp salt
2 pkgs (2 TBS) yeast
1/4 cup lukewarm water
5-6 cups sifted flour
Melted butter
2 cups milk
1/4 cup butter
1/4 cup sugar
2 tsp salt
2 pkgs (2 TBS) yeast
1/4 cup lukewarm water
5-6 cups sifted flour
Melted butter
1. Bring the milk to a boil. Add butter, sugar and salt and cool to lukewarm.
2. Soften yeast in the lukewarm water and add to milk mixture.
3. Add about 1/2 the flour, mix and beat well. Add enough remaining flour to make a soft dough.
4. Turn out on a floured board, let rest 10 minutes and then knead until smooth, about 10 minutes.
5. Place dough in a greased bowl, grease surface, cover and let rise in a warm place (80 to 85F) until doubled in bulk.
6. Turn dough out on a floured board and knead lightly until surface is smooth. Roll dough to approximately 1/2 inch thickness and cut into 2-3 inch long strips. Stack one cut strip on top of another one, and then cut into 2-3 inch squares. Place resulting doubled thickness roll onto greased square cake pan about 1 inch apart. Brush tops with melted butter, cover with a towel and let rise until doubled in bulk, 30 to 40 minutes.
7. About 10 minutes before rolls have risen preheat oven to 375F.
8. Brush rolls with additional melted butter, milk or egg diluted with a TBS of water and bake 15 to 20 minutes or until brown (Hubby usually just sprays with butter flavored Pam).
2. Soften yeast in the lukewarm water and add to milk mixture.
3. Add about 1/2 the flour, mix and beat well. Add enough remaining flour to make a soft dough.
4. Turn out on a floured board, let rest 10 minutes and then knead until smooth, about 10 minutes.
5. Place dough in a greased bowl, grease surface, cover and let rise in a warm place (80 to 85F) until doubled in bulk.
6. Turn dough out on a floured board and knead lightly until surface is smooth. Roll dough to approximately 1/2 inch thickness and cut into 2-3 inch long strips. Stack one cut strip on top of another one, and then cut into 2-3 inch squares. Place resulting doubled thickness roll onto greased square cake pan about 1 inch apart. Brush tops with melted butter, cover with a towel and let rise until doubled in bulk, 30 to 40 minutes.
7. About 10 minutes before rolls have risen preheat oven to 375F.
8. Brush rolls with additional melted butter, milk or egg diluted with a TBS of water and bake 15 to 20 minutes or until brown (Hubby usually just sprays with butter flavored Pam).


2 Words of Affirmation:
Thanks! I'm going to make the squash tomorrow night. It sounds delicious.
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