Harvest Casserole with Steusel Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups butternut squash, cubed2 cups acorn squash, cubed2 1/2 cups sweet potato, cubed1/4 cup dried cranberries1/2 cup orange juice3 tbs brown sugar, divided1/4 cup pecans, chopped1/2 tbs margarineCinnamon, cloves, nutmeg, ginger, cardamon (to taste)
Cook squash and potato cubes and dried cranberries covered with water until tender (about 15 minutes). Drain.
Separately, combine orange juice, spices, and 2 tbs brown sugar. Heat to boiling and immediately reduce heat to low. Continue cooking for a couple more minutes, stirring frequently until it just begins to thicken.
For topping, combine pecans, itbs brown sugar, and margarine. Microwave on high for about 1 minute.
If serving immediately, carefully toss veggies and sauce and place in serving dish. If making ahead, combine in casserole dish, Sprinkle streusel over the top. If making ahead, refrigerate casserole and reheat in oven or microwave.
Number of Servings: 8
Recipe submitted by SparkPeople user NANCYJAC.
Separately, combine orange juice, spices, and 2 tbs brown sugar. Heat to boiling and immediately reduce heat to low. Continue cooking for a couple more minutes, stirring frequently until it just begins to thicken.
For topping, combine pecans, itbs brown sugar, and margarine. Microwave on high for about 1 minute.
If serving immediately, carefully toss veggies and sauce and place in serving dish. If making ahead, combine in casserole dish, Sprinkle streusel over the top. If making ahead, refrigerate casserole and reheat in oven or microwave.
Number of Servings: 8
Recipe submitted by SparkPeople user NANCYJAC.
Nutritional Info Amount Per Serving
- Calories: 129.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 14.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.9 g
- Protein: 1.7 g
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