Autumn Casserole

Amount 

Measure 

Ingredient -- Preparation Method

-------- 

------------ 

--------------------------------

large 

sweet potatoes -- peeled and cubed

large 

butternut squash -- peeled and cubed

tablespoons 

butter

teaspoon 

ginger root -- finely minced

1/4 

cup 

sherry

1/2 

cup 

brown sugar -- packed

teaspoon 

cinnamon

tablespoon 

water

tablespoon 

cornstarch

Preheat oven to 350F.

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 350F 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.

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