Autumn Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
large |
sweet potatoes -- peeled and cubed |
|
1 |
large |
butternut squash -- peeled and cubed |
|
4 |
tablespoons |
butter |
|
1 |
teaspoon |
ginger root -- finely minced |
|
1/4 |
cup |
sherry |
|
1/2 |
cup |
brown sugar -- packed |
|
1 |
teaspoon |
cinnamon |
|
1 |
tablespoon |
water |
|
1 |
tablespoon |
cornstarch |
| Preheat oven to 350°F. Melt butter in small sauce pan. Add brown sugar, ginger, sherry and cinnamon. Heat until sugar has melted. Mix corn starch with water. Add to sauce. Bring to a boil and cook stirring constantly until sauce thickens. Put cubed potatoes and squash in 2 quart casserole dish. Pour sauce over and mix well. Cover and bake at 350°F for 30 minutes. Makes 8 servings. |
| Per Serving: 247 Calories; 6g Fat (21.2% calories from fat); 3g Protein; 48g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 77mg Sodium. Exchanges: 2 Grain (Starch); 0 Vegetable; 1 Fat; 1 Other Carbohydrates. |