Recipe Exchange - October 2012

Krissy Barber, assistant to the director of communication, was asked to share this old recipe of her mother's. It's an old family recipe and a favorite for holiday dinners. We think you'll find it a great addition to any fall meal. It also reheats well, making it a great potluck dish. We hope you enjoy it as much as Krissy's family does!

Next month we will be celebrating Thanksgiving! What will be on your family's table? Share your favorite holiday recipes with us and we'll share them here in the eCommuniqué!

All recipes must be vegetarian or vegan. Please include preparation directions. Email your recipes to:

Squash & Apple Casserole

1 large butternut or buttercup squash
4 apples, peeled and diced
4 tbsp. lemon juice
1/2 cup margarine, melted
1/2 cup maple syrup or honey
1/2 tsp. salt
1/2 tsp. cinnamon

Cut the squash in half length-wise and lay face down in a baking dish. Add 4 tbsp of water to pan and bake 20-30 minutes at 400°F.
Scoop out baked squash, place in large casserole dish and mash.
Mix together apples, lemon juice, margarine, maple syrup or honey, salt, and cinnamon.
Add to squash and mix together.
Bake at 400° F for 45 minutes.

Note: This recipe is a wonderful addition to any fall meal, but particularly your family holiday meals!