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Norma's Original Acorn Squash Casserole
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A melange of fresh acorn squash and dried harvest fruit

Norma in Florida


  • 4 medium to large acorn squash
  • 1 bag dried mixed fruits
  • 2 large egg whites, whipped in soft peaks (yolks may be frozen for another use)
  • 2 tbsp (30 ml) light brown sugar plus1 tbsp reserved for topping
  • 1/2 tsp (2 ml) ground apple pie spices
  • 4 tbsp (60 ml) sweet butter
  • 1/2 cup (125 ml) orange juice
  • salt and pepper to taste
  • Preheat oven to 350 degrees (175 C.).
  • Wash, halve and place squash cut side down in large oven-proof pan at least 2" sides deep.
  • Sprinkle with salt.
  • Cover with heavy-duty aluminum foil sealed tightly.
  • Bake for 30 minutes or until flesh is tender (test with fork).
  • While squash cooks:
  • Cover dried fruit with boiling water or any warmed spirits of your choice.
  • Whip egg whites with a pinch of salt until soft peaks form.
  • Remove squash from oven when tender and allow to cool until they can be safely handled.
  • Scoop squash from shells into a large mixing bowl.
  • Stir in spices. sugar, butter, juice and salt and pepper
  • Fold in beaten egg whites.
  • Place squash mixture into a buttered oven proof casserole.
  • Top with well-drained fruit, brown sugar, and additional bits of butter.
  • Bake uncovered in hot oven until warmed through and brown sugar bubbles about 30-40 minutes; check that topping does not burn.
  • To serve more than 8, increase squash by one for each two persons.
  • Increase all other ingredients by 1/2.
Feel free to use caramelized apples in place of dried fruit in topping. I promise that your guests will"gobble" this up. Enjoy and have a joyful Thanksgiving

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