In honour of Hallow’een, this is great on its own as a side dish, or use leftovers to top a lamb shepherd’s pie!

1. 1 squash, peeled, boiled and mashed.
2. Beat with ¾ cup apple sauce, 2 Tbsp butter, 2 eggs, 3 Tbsp flour, 1 Tbsp brown sugar, 1 tsp baking powder, ½ tsp salt.
3. Transfer to a 1 ½ quart casserole dish. Refrigerate overnight or bake right away at 350F for 45 minutes. Serves 8-10.

This recipe is compliments of Kathleen from Culinarium in Toronto.

This entry was posted on Saturday, October 31st, 2009 at 8:30 am and is filed under Mostly Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.