Date: Tue, 22 Nov 94 08:45:48 EST
From: Muriel Kranowski (DOC@VTVM1.CC.VT.EDU)
Fixed this Sunday night to take to an office pre-holiday potluck
lunch. It was extremely yummy! But I have to confess that I don't
know what this squash is called. It is light tan on the outside and
thin skinned, with yellowish fairly mild insides. It's gourd-shaped,
typically about 6-8 inches long. Is that "butternut"? It's easy
to cut in half, and if _I_ find it easy anyone would, I have weak
SWEET YAMS N SQUASH
1 squash (of the kind I described or probably anything similar)
4 sweet potatoes (I used jewel jams)
1/4 cup orange juice
a dollop of maple syrup
a dollop of honey or molasses
sweet spices to taste- cinnamon, ginger, cardamom, etc.
Heat oven to 350F. Lightly spray a big-enough Pyrex pan with Pam.
Trim ends of squash, cut in half lengthwise, clean out seeds, and
lay flat sides down in pan. Peel sweet potatoes (hey, it's up to
you!) and lay in pan. Bake in oven until both are done. (Check
after 30 minutes, then keep checking at reasonable intervals.)
"Done" = as soft as you like them.
Remove the cooked veggies from the oven, cut them into bite-sized
slices and chunks, and arrange them in a serving dish.
Separately, combine the liquids and sweet spices. Pour over the
warm veggies. (There could be lots of variations on the liquids and
spices to achieve different kinds of flavors. This was the combo
that I used.)
Either serve immediately, or refrigerate (covered). Can be reheated
in a regular or microwave oven.
This yielded one medium-sized casserole full. Probably "serves 6"
as part of a normal meal rather than a big office lunch.