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

(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

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

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.

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.