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                                        sketch of Bob above the Winter Squash And Apricot Glaze Casserole recipes.


                                        WINTER SQUASH AND APRICOT CASSEROLE
                                        (Chef Kevin Enright, O.C.C. Culinary Arts Institute)


                                        1 butternut squash
                                        1 acorn squash
                                        1 buttercup squash
                                        1/4 lb. melted butter
                                        3/4 c. packed dark brown sugar
                                        1 t. cinnamon
                                        1/4 t. nutmeg
                                        1/4 t. allspice
                                        salt and white pepper to taste

                                        APRICOT GLAZE:
                                        1 T. dry mustard
                                        2 T. cold water
                                        4 T. sugar
                                        4 T. rice vinegar
                                        pinch salt
                                        1 t. grated fresh ginger
                                        1/2 c. chopped, dried apricots
                                        1 t. lemon juice

                                        GARNISH FOR CASSEROLE:
                                        1/2 c. chopped pecans
                                        1/2 c. dark brown sugar
                                        2 T. diced butter

                                        Cut squash in half and remove seeds and skins using a peeler and a paring knife. Cut into medium sized chunks. Mix brown sugar, cinnamon, nutmeg and allspice together. Place the squash on a cookie sheet lined with parchment paper. Season with salt and white pepper then the spice mixture. Drizzle with melted butter. Bake 400°'-425° approximately 40 minutes or til the squash is soft.

                                        APRICOT GLAZE:
                                        Mix the dry mustard with the cold water and let stand 20-30 minutes. Mix sugar, vinegar, salt, ginger, lemon juice and apricots together in a stainless steel pot and simmer for 20 minutes. Add the mustard mixture and simmer for another 5 minutes. Place the squash in a buttered casserole dish and cover with the glaze. Garnish by sprinkling with the brown sugar, pecans and the diced butter. Bake 375° for 10-15 minutes til bubbly.
                                        (serves 12)


                                        Winter Squash And Apricot Glaze Casserole recipe is published in our November, 2003 Menu Minder.


                                                                  
                                                                  

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