SWEET POTATO, SQUASH AND APPLE CASSEROLE by CHEF DAN:
Serves 4-6
INGREDIENTS:
3 sweet potatoes
1 Hubbard squash
3 granny smith apples, peeled and corded or 1 jar of apple sauce
1 teaspoon EACH allspice and cinnamon
2 tablespoons vanilla extract
2 eggs, beaten
1/2- cup milk
Oat topping, recipe below
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Slice Hubbard squash in half, scoop out seeds and fibers.
2. Place squash on baking sheet and drizzle with oil.
3. Turnover and cook cut side down.
4. Prick with a knife the sweet potatoes and place on a baking sheet.
5. Bake in pre-heated oven for about 1 hour, or until tender.
6. Remove squash and sweet potato and let cool.
7. Spray a 2 quart casserole dish with cooking spray.
8. Scoop out the flesh of the squash and sweet potato into a mixing bowl with a flat paddle attachment.
9. Mix on medium speed until smooth, add in the apples, sugar, allspice, cinnamon, vanilla, and eggs.
10. Add just enough milk to moisten as needed.
11. Spread evenly in casserole dish.
OAT TOPPING: (PRE-HEAT OVEN TO 375 DEGREES)
1. 1 cup rolled oats
2. 1/3-cup butter, melted.
3. 1 cup DAN’S honey or brown sugar
4. 1/2-cup all-purpose flour
5. 1 cup toasted pecans, finely chopped, plus whole pecans halves for garnish
6. 1 tablespoon cinnamon
7. 1/2-teaspoon nutmeg
DIRECTIONS:
1. Mix all topping ingredients together thoroughly.
2. Spread the topping mixture over the top of the casserole.
3. In the pre-heated oven bake for 45 -55 minutes.
4. Garnish with whole pecan halves after removing from oven.
ENJOY DAN: BON-APPETITE!
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