Ginger Orange Squash Bake

Ingredients:

Casserole:

• 1 Butternut Squash- (about 2 lbs.)

• 2 tablespoons frozen orange juice concentrate

• 2 tablespoons brown sugar

• 1/4 teaspoon ground ginger

Topping:

• 1/2 cup rice krispies

• 1/4 cup brown sugar

• 1/4 chopped pecans

• 2 tablespoons melted margarine.

Directions:

These are the make ahead directions.

• Peel, cut up, and cook squash. Drain squash well.

• Add remaining ingredients. Mash well. Put in a casserole dish and cover.

• Mix topping together and put into a ziplock bag.

• Refrigerate topping and casserole overnight.

• Put casserole without topping in oven at 350°. Bake for 30 minutes. Add topping and bake for an additional 10 minutes.

History:

From the original 2005 recipe book

Added by Marji

First Served - Thanksgiving 1997

Notes:

Special Notes: Because the turkey was so late, I really have no idea how long to bake it. It didn’t seem to get over done so be flexible in the timing of baking.

I also made the recipe and served it at the same time without the topping. I bet you could make the squash and topping and after mashing the squash, put on the topping and broil for a little while.