|2 lb||butternut squash|
|3/4 cup||orange juice|
|2 tbsp||packed brown sugar|
|1 tsp||each salt and cinnamon|
|1 1/4 cups||fresh bread crumbs|
|1/2 cup||toasted almonds, chopped|
|2 tbsp||olive oil|
1. Preheat oven to 350ï¿½F (180ï¿½C). Grease 13- x 9-inch (3L) baking dish. 2. Peel and coarsely chop squash and carrots. In large pot of boiling water, cook carrots and fresh squash until very tender, 25 to 30 minutes. If using frozen squash, add to carrots for last 15 minutes of cooking. Drain thoroughly. 3. Using food processor or potato masher, purï¿½e vegetables until smooth. Beat in orange juice, sugar, salt and cinnamon. Spoon into prepared casserole. 4. Nutty Topping: In mixing bowl, combine breadcrumbs, almonds, oil and salt; sprinkle over casserole. Crumble can be covered and refrigerated for up to 2 days. Bake, uncovered, for 50 to 60 minutes or until piping hot.
Source: The Lactose-Free Family Cookbook by Jan Main, MacMillan Canada, 1996.