Baked Squash with Apples and Chestnuts

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BAKED  SQUASH  WITH  APPLES  AND  CHESTNUTS

BAKED SQUASH WITH APPLES AND CHESTNUTS

Ingredients:

  • 5 lb. raw squash, cut in half, seeds &  fibrous membrane removed
  • 6 c. water, divided
  • 10 chestnuts, cut with an X on flat side
  • 1/2 c. cream sherry
  • 2-3 Granny Smith apples, peeled, cored & chopped
  • 1/2-1 tsp. salt

Directions:

Preheat oven to 350 degrees.  Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan.  Bake uncovered until soft, about 30 minutes.  Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water.  Cover and boil on high heat 15 minutes.  Drain water and set chestnuts aside until cool enough to handle.  Peel chestnuts, cool and chop meat coarsely.  Set aside.  When squash is cooked, scoop out flesh and puree in blender or food processor, working in batches if necessary.  (For this recipe, you will need 6 cups squash puree.)  Place squash puree in large bowl.  (Recipe can be completed to this point the day before.  Refrigerate puree squash.)  Set oven at 325 degrees.  Stir sherry, chopped apples and salt into puree and pour into a 1 quart casserole.  Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through.  Serves 6-8.

Bakes Apples and Carrot Casserole

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BAKED  APPLE  &  CARROT  CASSEROLE

Ingredients:

  • 6 apples, cooked, peeled, and thinly   sliced
  • 2 c. cooked carrot slices
  • 1/2 c. brown sugar
  • 2 tbsp. flour
  • Salt to taste
  • 3/4 c. orange juice

Prepare:

Place half the apples in greased 2 quart baking dish and cover with half the carrots.  Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots.  Repeat layers and pour orange juice over top.  Bake at 350 degrees for 45 minutes.  Serves 6.

Yummy Apples:

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Yummy Apples:

  • 2 (19 oz.) can yams, sliced into thin chunks
  • 4 juicy red apples, peeled & sliced
  • 3 tbsp. lemon juice
  • 3 tbsp. brown sugar
  • 1 1/2 tsp. cinnamon
  • 3 tbsp. butter or margarine
  • Miniature marshmallows, optional

 This recipe is made in layers.  Start with a 2 1/2 quart buttered casserole, and make a 1 inch layer of sliced yams.  Cover completely with 2 of the sliced apples.  Sprinkle with half of the lemon juice, half of the brown sugar and half of the cinnamon, then dab with half of the butter.  Repeat the layers.  Bake at 350 degrees for 30 minutes.    If desired, 10 minutes before cooking time has expired, cover with a layer of miniature marshmallows, and bake until they turn golden brown. 

This recipe is a nice holiday recipe for yams. It adds flavor to the yam, plus you have your fruit included in this dish. I would like to suggest that your try this recipe for a dinner party, pot luck, and evening meals when serving ham or chicken.

Enjoy

Sarah